This recipe for nutella and banana parcels is incredibly easy and always a winner with friends and family. You can’t go wrong with chocolate right?
- 1 roll of frozen puff pastry (save yourself a lot of time by buying the ready made stuff and thaw it in the fridge)
- 1 cup of Nutella
- 2 bananas
- 1 egg
- 75g castor sugar
- 2Tbs cold water
- Preheat your oven to 220 C
- Thaw the frozen puff pastry in the fridge – check the pack for detail.
- Once thawed, dust a working surface with a bit of flour and roll out in a square
- You have two options here, depending on how you want to present the final dessert – either in a log or if you want to be more cheffy, make individual parcels (like a samosa)
- For the log – Nothing too fancy, just spread the Nutella on the puff pastry and top with slices of banana. Beat the egg and brush the sides of the square with the egg (this helps to ‘glue’ the log together). Carefully roll the pastry lengthwise (otherwise it gets too thick) into the shape of a log. Using a fork, press the edges together to seal. Finally brush the log with the rest of your egg so it goes golden brown when cooked. (approx 30-40 mins)
- For the samosa (or samoosa as we like to call it) – cut the pastry into approx 10cm squares (you should be able to get around 12+ squares out of a roll of pastry). Dollop (or pipe) some Nutella in the one corner. Top with sliced banana and top with another dollop of Nutella. Brush the sides of the square with the egg and fold the one corner of the pastry over the Nutella & banana to form a triangle. Using a fork, press edges together to seal. Finally brush the triangles with the rest of your egg so it goes golden brown when cooked. (approx 15 mins)
- To make the caramel, take the smallest pan you, have add the castor sugar and the water and heat to a boil. Just as it starts to change to a light golden colour take it off the heat and pour the caramel out on a baking tray lined with wax paper to cool. Don’t take your eye off the sugar as it starts to boil as it will burn very quickly and you’ll have to start over. The sugar is also extremely hot, so be careful not to touch it. Once cooled down, break into shards.
- To serve, cut your log into desired lengths and place on your plate. If you really want to show off you could use a small sieve and dust the tops with some icing sugar and then drizzle it with melted chocolate. Add a scoop or two of ice cream and place some caramel shards in the ice cream. Slice up some cape gooseberries (or strawberries) and perhaps top with a sprig of mint or some finely sliced basil.
- This dish goes well with a cup of espresso to finish