The titles of some recipes are so powerful. I’m a big foodie browsing foodaholic – I graze on food blog and site pages, glancing through them and waiting, basically, for something to catch my attention. Window shopping, as it were. So when something like this pings my alarm, I do what every other person such as myself does: I pin it, probably with some kind of appropriate jaw-just-hit-the-floor reference; I tweet that pin; I proceed to gush over it with anyone who is also gushing over it as a result. Somewhere in the back of my mind, these kinds of attention-getters get filed under MAKE THAT. MAKE IT NOW. HELP TELL THE WORLD. AKA SPARKLY FOODS.
It’s a pretty big file.
By the way, welcome back to another edition of All the Things You Can Make with Puff Pastry! We are so glad to be back here at Full Fork, thawing that ready-made cheater’s delight. By the way, and speaking of thawing, stick your frozen puff pastry in the fridge the night before and it will be perfectly thawed for you when you use it the next day! That’s Puff Pastry Bible speak right there.
The first step after making sure your dough is thawed or thawing – make that scrumptious nutella filling. I still can’t believe I’m a fairly recent fan of the stuff. Then to combine this creamy filling with banana? Shut. the. kitchen. door.
After rolling out your pastry on a very well-floured board (all that butter, when it gets too close to room temp, can make the dough difficult to handle; work quickly but calmly), it’s time to cut it into twelve small rectangle.
Now look, if you’re like me, some of your rectangles will somehow morph into squares, and others still might look like something your kindergarten Picasso genius made, but that’s OK. These were just for Sis Blogging Partner and I and family, not some pastry perfection committee.
Boop! Dab on some nutella filling. Boop boop! Snuggle onto that two slices of banana. Let them get to know one another! The slices are supposed to be thin, but I’ll probably let them be a little thicker next time. The dough is pretty forgiving and can stretch a little if necessary.
When you’re done filling the croissant bottoms, time to top with another piece of pastry, having brushed the edges of the bottom pieces with egg wash. Using a fork or other such tool, crimp the edges together to seal the croissants. Again, stretch the dough a little if you need to help those edges meet up better.
Give each croissant a generous slathering of egg wash on top, to help them brown up nicely.
Last but not least, sprinkle each with some sugar, for a little something extra special.
When they’re baked….wipe away those tears of pride in your shortcut efforts. Try your best to let them cool pretty much completely – that filling is hot!
These are, of course, best the day you make them, but I appreciated them a heck of a lot still later that day, maybe later that night, too and even the next morning after keeping them in an airtight food storage bag on the counter. If you’re planning to keep them longer, you might want to keep them in the fridge and reheat them in the oven before enjoying. That being said – wowzas, these things are awesome! The idea of combining nutella and fresh bananas was an immediate attractant, but the taste in a buttery, flaky pastry is, of course, magical. Thanks to the ease of the frozen puff pastry, these are a breeze to make and therefore and even bigger breeze to enjoy. This is going on my List of Keepers. Enjoy!
Nutella Banana Croissants
originally from Give Me Lemons
Prep Time: 15 Cook Time: about 18-22 minutes per sheet pan Level: Easy Makes: 12 croissants
- 2 sheets of puff pastry, thawed
- 1/2 cup Nutella
- 2 ounces cream cheese, softened
- 1 egg yolk
- 1 1/2 tablespoons flour
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 banana, in 1/4-inch-thick slices
- 1 egg (for egg wash)
- granulated sugar for sprinkling
Preheat oven to 400 degrees.
Using a hand mixer or stand mixer (with paddle attachment), mix Nutella, cream cheese, egg yolk, sugar, salt, vanilla and flour until well combined.
On a well-floured counter top or board, roll each puff pastry sheet out to about a 12″ by 12″ piece using a floured rolling pin. Puff pastry can become sticky quickly due to the high amount of butter, so work quickly but calmly to get your pieces cut.
Cut across the pastry sheet horizontally, 4 rows that are 3″ wide. Cut down the pastry sheet vertically, 3 rows that are 4″ wide. You should have 12 pieces that are 3″ wide by 4″ long with each piece of rolled pastry.
Transfer 12 pieces of the puff pastry to two baking sheets (6 pieces per sheet) lined with parchment paper. These will be the bottom of the croissants.
In a small bowl, crack an egg and add a tablespoon of water or milk. Whisk to combine completely. Brush puff pastry piece edges with egg wash with a pastry brush.
Place about two teaspoons of Nutella mixture onto the center of the puff pastry pieces. Place two banana slices on top of the Nutella mixture. Top the croissants with the remaining 12 pieces of puff pastry, stretching them a little if necessary to help them fit. Using a fork, gently but firmly crimp all sides of the croissants to seal each croissant. Brush the entire croissant liberally with the egg wash. Sprinkle top of croissants with granulated sugar. Bake each pan for 18 to 22 minutes until golden brown.
There weren’t really any surprises with this recipe that needed adjusting. Just make sure to keep a close eye on the pastries while baking. Ours needed slightly less than 18 minutes. You’ll know when your croissants are a nice deep golden brown color. We transferred them to a wire rack to finish cooling.