Super simple dessert idea today. This is another creation made due to the fact we had a leftover sheet of puff pastry in the fridge, and didn’t know what to do with it. Did we want to make another Chicken Pot Pie? Maybe some more Crab Cake Tarts? Nah, we wanted dessert! On the fly, we used whatever ingredients we had at home for this!
Taking inspiration from pisang goreng, I modified it a bit so that it’s baked and not deep fried.
- Puff Pastry
- 1 Banana
- Frozen Fruit of choice (Blueberries)
- Peanut Butter (Or spread of choice)
- Ice cream
The first thing to do is lay out the puff pastry, and put a generous amount of peanut butter on it. Don’t go all the way to the edges. For those of you with a keen eye, you will notice that I also used a second spread — vanilla/chocolate duo! Nutella also works great for this, as does cookie butter.
Slice the banana in half, and lay it down the middle, offset slight to a side. Have frozen fruit? Toss a little in as well! Don’t fuss on how it looks, as it will be hidden.
Flip one side of the pastry over, and pinch the edges.
For those of you who haven’t worked with puff pastry before, here’s a protip: make sure it’s fully sealed, or it will open up. Give it a hard pinch!
You can get fancy here, and use a fork to make nice ridges.
To get even fancier, you can score the pastry to give it a streudel type look.
Throw it into the oven for the recommended cooking time based on the puff pastry. Roughly 350 F for 30 mins. Let it bake until it turns a nice golden brown.
Don’t worry if any of the filling oozes out. Its easily fixed by adding powdered sugar!
I have a super sweet tooth, so I drizzled some caramel sauce over one, and chocolate sauce over the next.
Cut it in half, and add a scoop of vanilla frozen yogurt. Actually cut it into quarters, as I found it too much for one serving.
Ta da! There you have it! 5 min prep-time, 30 min bake-time dessert! Really, with puff pastry, banana’s, and peanut butter, you can’t go wrong no matter what you end up with!