Recipe Sunday – Easy Banana & Hazelnut Chocolate Spread Puff Pastry Parcels

/ thevegancatlibrarian

Happy Sunday, beautiful cats! Are you having a nice weekend? The past week has been another busy one: had to take my car to service, went to see another physiotherapist for my neck (I think it was a helpful session, although the pain never goes away 100% – my cervical spine is basically done, I have disc degeneration and basically discs in my cervical spine are compressing the nerves in that area and my upper back is always sore – I’ll try to share all the different treatments that I’ve done and hopefully it could help someone out there), then my taekwondo pre-grading (other two and I’ll be able to grade 1st Kup, red belt black tag!). And yesterday was so sunny that it was perfect for doing washings and put them out – and while I was there, I started doing some weeding. Also finished a book, ‘Paper Cup’ by Karen Campbell (funny and emotional, talking about homelessness in such a sweet way, without being sentimental. absolutely recommended!) and started ‘Queen Macbeth’ by Val McDermid (will let you know about this, but seems promising). And despite all this, I only slept 4 hours last night – quite unacceptable as I can usually sleep around 10-12 hours if I don’t have anything specific to do. So, I’m shattered. But you know me and you know that I love something sweet to eat – if this is also quick to make and has few ingredients, then we have a winner, which is what these Easy Banana & Hazelnut Chocolate Spread Puff Pastry Parcels by Holly Jade at A. Vogel are. Easy and delicious, you can also sub the hazelnut chocolate spread for peanut butter.

Easy Banana & Hazelnut Chocolate Spread Puff Pastry Parcels by Holly Jade at A. Vogel

Ingredients

  • 1 sheet of puff pastry
  • 2 bananas, sliced
  • Hazelnut Chocolate spread (i.e. Natures Store)
  • icing sugar, to dust

Ingredients for the garnish

  • Hazelnut Chocolate spread (Added into a piping bag)
  • Crushed hazelnuts
  • Icing sugar
  • Cacao powder

Method

  1. Preheat your oven to 210oC and line a baking tray with greaseproof paper.
  2. Unroll your puff pastry sheet and cut into equal squares.
  3. Place a teaspoon of hazelnut-chocolate spread and 4 slices of banana in the centre of each square, leaving around 1/4 inch to seal the edges with dairy-free milk, then top off with another pastry square. Only add mixture to half of the squares. Repeat for all of the parcels.
  4. Press the edges firmly together with a fork. Make sure they are sealed or they will burst/leak when baking. Repeat for all of the parcels.
  5. Pop the pastries into the oven and bake for around 10-15 minutes until fully baked.
  6. Once puffed up and golden in colour, carefully remove the pastries from the oven and pop onto a cooling rack. To serve you can drizzle over some hazelnut-chocolate spread, a sprinkling of crushed hazelnuts and a dust of icing sugar & cacao powder. You can put 3 tablespoons of hazelnut-chocolate spread into a piping bag and drizzle some all over each pastry. Best served warm. Store in a sealed container and enjoy within a few days of making.

I hope you’ll enjoy them!

Love,

TVCL xx

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