Nutella Banana Croissants. The one thing that was missing from your life this whole time, but you’ve only just realised it now.
(Recipe from Give Me Lemons)
2 Sheets of Puff Pastry
1/2 Cup Nutella
2oz Cream Cheese, Softened
1 Egg Yolk
1 1/2 Tbsps Flour
2 Tbsps Sugar
1/2 Tsp Vanilla
1/4 Tsp Salt
1 Banana, Sliced
Top of the croissants:
2 Tbsps Granulated Sugar
You may also need to make yourself a little snack whilst you cook, since you’ll be wanting to eat Nutella from the pot the whole time otherwise. I whipped up some smoked salmon, spinach and cream cheese on spelt crackers.
Yep, you see? The snack was necessary.
After having to manhandle the Nutella away from each other, we got down to work. Firstly, preheat the oven to 400 degrees (or as high as it will go if it doesn’t get that hot). To make the Nutella filling (nope, it’s not just Nutella!) add the Nutella, cream cheese, egg yolk, sugar, salt, flour and vanilla to a bowl.
Mix it up baby!
I don’t have any machinery with me so by hand it was. Good thing I’ve got guns of steel from the gym.
Now for the pastry! Buy pre-cut puffy pastry if you can, it will save you a lot of time. We thought we were super clever buying pre-cut puff pastry, but sadly it turned out to be not what we thought. Frustrated since we knew we’d have to roll it out ourselves, we spread some flour on a chopping board and rolled up our (metaphorical) sleeves.
Like I said, I have no equipment here. We had to make-do with what we could as a rolling pin… So economical.
Roll it out until you have a nice, thin pastry. Be quick since it’ll get sticky pretty fast, and if it does just pop more flour on it to stop it from sticking.
Cut your squares/rectangles/whatever you like. It needs to be a decent size so you can pop the filling in it properly.
Dollop some of your filling in the centre of the squares. Put enough so it’s delicious, but not too much since you’ll be rubbing some egg on the boarders of them (I’ll get to that in literally a minute).
Slice up that banana real nice and place them on top.
Now beat an egg and rub it around the boarders of each of the squares so the pastry pieces will stick together properly without your mixture bursting at the seams.
Fit another piece of puff pastry on top of the one with the filling and banana on top to close it. Squish the outskirts together so the filling is safely tucked inside, and press your fork around the sides. Hopefully your filling doesn’t squirt out like some of mine did!
Grab your beaten egg again and rub it all over your little croissants to glaze them.
Sprinkle some sugar on top.
Pop these bad boys in the oven for 18-22 minutes until they’re golden brown. Thank goodness I didn’t have to wait that long – I was too excited! I was literally jumping up and down around the kitchen when I took them out and saw how gorgeous they were.
Now all you have to do is sit and wait for them to cool down enough so you can gobble one-too-many up, unless you’re a hero and want to brave that burnt tongue. At least you can sit and admire them.
Look at that beautiful croissant.
I cut one in half just to let you see how gorgeous they are inside. Nutella and banana oozing out.
After inhaling as many as I could until I declared that I felt sick, we got super lazy but didn’t want to waste the rest of our ingredients, so we made a Monster Nutella Banana Croissant and left it for my flatmates to come home to.
Like I said, they’ll adore you. Happy baking!