Nutella Banana Pastry Recipe

Prepare oven and baking sheet

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Prepare puff pastry

On a lightly floured surface or on the parchment, unfold each thawed puff pastry sheet and, if needed, lightly roll to smooth seams. Cut each sheet into 4 equal rectangles (you will have 8 rectangles total). If you prefer turnovers, cut into 6 larger rectangles instead.

Prepare bananas

Peel the bananas and slice each one lengthwise into two long halves. If using smaller bananas, slice into thirds lengthwise. Pat slices dry with a paper towel to remove excess moisture.

Assemble pastries

Place one puff pastry rectangle on the prepared sheet. On one half of the rectangle (leaving a 1/2-inch border), spread about 2 tablespoons of Nutella in an even layer. Place one or two banana halves (or pieces) on top of the Nutella. If using chopped toasted hazelnuts, sprinkle about 1/2 teaspoon over the bananas. Lightly brush the 1/2-inch border with a little egg wash to help seal.

Seal and glaze

Fold the other half of the pastry over the filling to create a pocket (or fold diagonally if making triangles). Press the edges firmly with the tines of a fork to seal completely. Make 2 small vents on the top with a sharp knife to allow steam to escape. In a small bowl, whisk the egg with 1 tablespoon milk. Brush the tops of each pastry evenly with the egg wash. Optionally sprinkle granulated sugar lightly over the brushed tops for extra crunch.

Bake

Bake in the preheated oven on the middle rack for 15–20 minutes, rotating the sheet halfway through, until the pastries are puffed and deep golden brown. Baking time can vary by oven and size of pastries; watch for even browning.

Finish

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust lightly with powdered sugar if desired. Serve warm (Nutella will be melty) with optional toasted hazelnuts sprinkled on top and a scoop of vanilla ice cream on the side.

Toast hazelnuts (if using): Heat a small dry skillet over medium heat. Add hazelnuts and toast, shaking the pan, until fragrant and lightly browned, 3–5 minutes. Chop roughly and sprinkle over finished pastries.

Serve suggestions: Place a warm pastry on a plate with a scoop of vanilla ice cream or a dollop of whipped cream. For a drizzle, warm 2 tablespoons Nutella in the microwave for 10–15 seconds until pourable and drizzle over the pastry and ice cream.