Nutella Banana Pastry Recipe

Prepare oven and sheet

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

Prepare puff pastry

Unfold each thawed puff pastry sheet on a lightly floured surface. If sheets are larger than desired, trim each sheet into 4 equal rectangles (total 8 pastries from 2 sheets). Aim for roughly 4 x 5-inch (10 x 13 cm) rectangles. Lightly dock (prick) the center area with a fork to reduce excessive puffing where the filling will sit, leaving a 1/2-inch border around the edge.

Slice bananas

Peel the bananas and slice them into 1/4-inch (6 mm) rounds. If bananas are very ripe and soft, slice slightly thicker (3–4 mm) to avoid turning to mush when baked.

Assemble with Nutella

Spoon about 1.5 tablespoons of Nutella onto the center of each pastry rectangle and gently spread into the docked area, leaving the 1/2-inch border. Arrange banana slices in a single layer over the Nutella—about 6–8 slices per pastry depending on size—covering the Nutella but leaving a small border so edges can seal.

Seal edges

Lightly brush the exposed 1/2-inch border with a little water to help seal. Fold the edges up slightly and press with a fork to crimp the border (or gently press to create a raised rim). Take care not to press into the filled center to avoid squeezing out filling.

Egg wash

Beat the egg with 1 teaspoon cold water to make an egg wash. Brush the pastry rims lightly with the egg wash, avoiding the filling. If using melted butter instead, you can brush it on here or use it after baking for a richer finish.

Add sugar

Sprinkle a pinch of coarse sugar over the rims and a light sprinkle over the banana slices for a touch of caramelized crunch while baking.

Bake

Place the prepared pastries on the lined baking sheet with space between them. Bake in the preheated 400°F (200°C) oven for 15–18 minutes, or until the pastry is puffed and golden brown and the bananas are warmed through. If your oven runs hot, check at 12 minutes to avoid over-browning.

Cool slightly and finish

Remove the pastries from the oven and let them cool on the baking sheet for 5 minutes. If desired, brush the rims with a little melted butter for shine. Transfer to a wire rack to cool another 5 minutes.

Optional garnish

Dust lightly with powdered sugar and sprinkle a few flakes of sea salt over each pastry to enhance the chocolate-nutty flavors. Serve warm or at room temperature.

Storage

Store any leftover pastries in an airtight container at room temperature for up to 24 hours (pastry is best the day of baking). Reheat gently in a 350°F (175°C) oven for 5–7 minutes to refresh the crispness.