Chocolate Banana Purses Recipe

Mash and flavor bananas

Peel the bananas and place in a medium bowl. Mash with a fork until mostly smooth with a few small chunks remaining (about 1/2–3/4 cup mashed). Stir in the softened cream cheese, maple syrup (or honey), vanilla extract, and a pinch of salt until evenly combined.

Add chocolate

Fold the dark chocolate chips (or chopped chocolate) and the optional chopped toasted nuts into the banana mixture. Set the filling in the refrigerator for 10–15 minutes to firm slightly while you prepare the dough.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Cut in the butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

Add liquid and form dough

Whisk the egg with the ice water in a small bowl. Pour the egg-water mixture into the flour-butter mix and use a spatula to bring the dough together. If the dough is too dry, add ice water 1 teaspoon at a time until it holds when pressed. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes.

Preheat oven

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Roll out dough and cut circles

On a lightly floured surface, roll the dough to about 1/8-inch (3 mm) thickness. Using a 4–5 inch round cutter (or the rim of a bowl), cut 8 circles. Re-roll scraps as needed to get 8 total circles.

Portion filling

Place about 2 tablespoons of the chilled banana-chocolate filling in the center of each circle, leaving a 1/2-inch border. Do not overfill.

Form purses

Bring the edges of each circle up around the filling to form a little pouch or purse. Pinch the top edges together and twist slightly to seal. Alternatively, gather and pleat the edges to make a decorative closure, pressing firmly so they hold during baking. Transfer purses to the prepared baking sheet, spaced about 1 inch apart.

Egg wash

Whisk the remaining egg with 1 tablespoon of milk. Brush the tops and seams of each purse lightly with the egg wash to encourage browning and help seals stay closed.

Bake

Bake the purses in the preheated oven for 18–22 minutes, or until golden brown and set. Rotating the pan halfway through ensures even color.

Cool and finish

Allow the purses to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes. If desired, dust lightly with powdered sugar and sprinkle a pinch of sea salt flakes on top for contrast.

Serve

Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.