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Saturday, November 17, 2012

Nutella Banana Turnovers

What do you do on a hectic Friday afternoon when you have no time to breathe but have a defrosted roll of puff pastry sitting in your fridge? You make Nutella Banana Turnovers, that's what you do! And then you look at them longingly while they cool wishing you were dairy so you could devour them, but alas, you have to wait an agonizing hour to sample the deliciousness. This is all a hypothetical scenario of course.
I have already proclaimed my devotion to Nutella here- Usually Nutella is eaten in my house very simply- spoon in jar when chocolate hazelnut fix overtakes but I am also happy to incorporate it into any recipe I can. So take some all butter puff pastry and load it up with Nutella, bananas (to make me feel this is a somewhat healthy dessert), peanut butter and some crunchy stuff and then top the buttery pastry with lots of cinnamon sugar. Does that not sound heavenly to you? The best part of it all is how easy it is to make. If you want to make it pareve just use non-dairy puff pastry and either regular chocolate spread or pareve chocolate hazelnut spread- it will be good but nothing can compare to the authentic taste of spreadable Ferrero Rocher- enjoy!



1 kilo puff pastry, defrosted and cut into squares or 18 puff pastry squares (preferably all butter)
1 cup Nutella
1/2 cup peanut butter
3 bananas thinly sliced
1 cup chocolate chips
1/2 cup chopped hazelnuts, optional
1 egg, beaten
1/2 cup sugar
2 tsp cinnamon

Preheat oven to 350.
In the center of each puff pastry square place about a Tablespoon of Nutella, a teaspoon of peanut butter and 3 slices of banana. Sprinkle with a few chocolate chips and a little chopped hazelnuts and close the pastry to form a triangle. Combine the cinnamon and sugar in a cup. Brush the top of the pastries with beaten and then sprinkle liberally with cinnamon and sugar. Bake for about 12-15 minutes until the pastry is a light golden brown


Inside view....

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