Sunday, February 05, 2012
Today is a great day. Hopefully the Giants will send the Patriots packing, but I digress.
It's WORLD NUTELLA DAY!
Two lovely ladies, American expats Sara Rosso at Ms. Adventures in Italy and Michelle Fabio at Bleeding Espresso, host this wonderful international event.
I really need to make something different, but I love the banana/Nutella combo. Next year, I will do my best.
This year I was short on time. I always have puff pastry in the freezer. This recipe couldn't be easier or more delicious. Enjoy.
BANANA NUTELLA TURNOVERS
2 sheets puff pastry (if frozen, defrost in fridge overnight or on the counter for approximately 20
2 ripe bananas
1/2 cup - 1 cup Nutella (to taste)
raw sugar for sprinkling or cinnamon sugar (the latter to be added after baking)
Preheat oven to 375/190.5
Rough mash the bananas with a fork
Mix in the Nutella
In a small bow, add one tablespoon of water to the egg, beat to create an egg wash
Roll out each pastry sheet. You might want to put some flour down to prevent sticking.
Cut into 4x4 (inches) squares
Fill in center (careful not to overfill)
Brush edges with egg wash
Fold in half creating a triangle
Press edges together and use the tines of a fork to seal
Put on a baking sheet lined with parchment paper
Brush top with the egg wash and prick the top with the fork to create tiny holes
Sprinkle with raw sugar (optional)
Place in fridge to keep cool while you prepare the other turnovers
Bake for 25 minutes or until golden brown
Let cool, the filling will be VERY hot
Once cooled you could sprinkle confectioners/powdered sugar or cinnamon sugar on the turnovers.