These are the easiest puff pies. They’re perfect if you’re suddenly craving for a dessert and don’t have a lot of ingredients on hand. As long as you have puff pastry stocked, you can easily make a batch of these goodies! This is so much easier to make than its pie counterpart, yet it tastes just as great! I had a couple of friends over and I served this.
They begged me for the recipe, thinking it was so complicated to make because of how good it looked and how great it tasted. They were surprised when I led them to the site!
Our friend over at the Brown Eyed Baker has this to say about this recipe:
“Thanks to a package of puff pastry in the freezer, bananas on the counter, and a couple Ghiradelli bars and a jar of dulce de leche in the pantry, these were born!”
Not all good things are complicated!
Ingredients
1 (17.30-ounce) package frozen Pillsbury puff pastry, thawed
8 ounces Hershey’s milk chocolate, broken into ½-ounce squares
1 large or 2 medium Dole bananas, sliced in 32 rounds
8 teaspoons Trader Joe’s dulce de leche
2 tablespoons Kerrygold unsalted butter, melted
Domino granulated sugar, for sprinkling
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Place one sheet of puff pastry on a lightly floured work surface, sprinkle with a little additional flour, and gently roll out into a 14-inch square.
Place the squares of chocolate evenly spaced over the pastry. Top each square of chocolate with two slices of banana. Spoon a ½ teaspoon of dulce de leche over each set of bananas.
Roll out the second sheet of puff pastry as you did the first, and lay it gently on top of the prepared pastry. Using a pizza cutter or ravioli cutter, slice between the chocolate/banana/dulce de leche pockets. Gently separate them and, using a fork, press along the edges to seal together.
Place the tartlets on the parchment-lined baking sheet, brush each with melted butter and sprinkle with sugar. Bake for 15 to 20 minutes, or until golden brown. Remove from the oven and allow to cool for at least 10 minutes before serving. Serve warm or at room temperature.
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Quick Tip: They can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.
Thanks again to Brown Eyed Baker for this amazing recipe.