Nutella Banana Pastry Recipe

Thaw pastry

Remove the frozen puff pastry sheets from the freezer and thaw in the refrigerator for 30–40 minutes until pliable but still cold. If short on time, leave at room temperature 15–20 minutes—do not overheat or pastry will be sticky and hard to work with.

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Lightly dust your work surface with a little flour or leave the parchment on the counter to roll on.

Prepare egg wash

In a small bowl, beat the large egg with 1 tsp cold water until uniform. This will glaze the pastry for color and help seams stick.

Cut and fill pastry

Unfold each thawed puff pastry sheet. Using a sharp knife or pizza cutter, cut each sheet into 4 equal rectangles (yielding 8 pastries total). On half of the rectangles (4), spread about 2 tablespoons of Nutella onto the center, leaving a 1/2-inch border around edges. Slice each banana crosswise into 6–8 slices. Place a single layer of banana slices over the Nutella, covering most of the filling but keeping the border free.

Assemble turnovers

Brush the border of each filled rectangle lightly with the egg wash. Place a matching pastry rectangle on top and press edges to seal. Use a fork to crimp the edges or gently press and fold the edges to decorate. Use a small knife to cut two tiny slits on top of each pastry to vent steam.

Finish before baking

Place assembled pastries on the prepared baking sheet 1–2 inches apart. Brush the tops with the remaining egg wash. If desired, sprinkle with 1 tablespoon granulated sugar for a crunchy finish and to help caramelize the top. Optionally, sprinkle chopped toasted hazelnuts on top for extra texture.

Bake

Bake in the preheated 400°F (200°C) oven for 15–20 minutes, rotating the sheet halfway through, until pastries are puffed and golden brown. Baking time will depend on oven and pastry thickness; watch carefully to prevent over-browning.

Cool briefly

Remove pastries from the oven and let them cool on the sheet for 5 minutes to set the filling, then transfer to a wire rack. Let cool an additional 5–10 minutes before dusting with confectioners’ sugar or serving warm. Filling will be hot—take care when biting.

To serve, plate pastries with a scoop of vanilla ice cream or a dollop of whipped cream. If using, sprinkle toasted chopped hazelnuts over the top and dust with confectioners’ sugar. Serve warm for best texture and flavor.