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Monday, 16 May 2016

Banana Chocolate Hazelnut Pastry Rolls


There's not much to this recipe, and by that I mean in the way of very few ingredients, plus it's not the most complex of creations. BUT that doesn't mean to say it's not delicious! ... gimme banana, gimme chocolate, gimme hazelnuts and you can't really go wrong. A true tried and tested combination that just works for all the right reasons. Along with a sprinkling of cinnamon sugar and all encased with flaky puff pastry - it's an indulgent dessert that's easy enough for anyone to pull off.



It really is that simple too. I love ready rolled puff pastry! It's a god send! I'm not embarrassed to say it, no one should be considering the busy lives we all have. It makes sense to cut corners where necessary and ready bought puff pastry is one of those corners I'll gladly take. 



Just an assembly of a few simple ingredients, one by one onto the pastry sheet, then rolled up like a swiss roll. I've even provided you with a step by step guide below...  I don't often do these but I figured that for this it would be helpful for you to see for yourself, and hopefully prove that it can be done in a matter of minutes. (It looks pretty cool too!) 




I  think these are best served hot straight outta the oven with the chocolate all melted, oozing out as soon as you burst into that crisp layered shell of buttery goodness. Couple that with a dollop of cream or ice cream and adorned with more chopped nuts for good measure and you've got one heck of a dessert! Naughty but nice, I think that's how I'd describe it. You know it's bad for you but every once in awhile you've got to indulge and spoil yourself and this is most definitely not a waste of calories by my count!















Banana  Chocolate  Hazelnut  Pastry  Rolls


Serves 8

Inspired by this Rachel Khoo recipe

Ingredients:


375g pack ready rolled puff  pastry
1 egg, beaten
40g soft light brown sugar
1 tsp ground cinnamon
40g chopped, toasted hazelnuts (or other nuts if you prefer)
2 large slightly underripe bananas
75g milk chocolate (or dark chocolate if you prefer)
 

Method


Preheat the oven to 180°C / 350°F / gas 4. Line a large baking tray with greaseproof paper. 

Lay out your ready rolled pastry sheet and brush beaten egg wash all over it to act as a glue. In a small bowl mix the sugar and cinnamon together. Sprinkle most of the cinnamon sugar over the pastry and then most of the nuts, making sure they're distributed evenly all over. 

Peel the bananas and bend them slightly so they're straight, place in a row near to one long side of the pastry rectangle. Next to the banana, place a row of chocolate squares. Roll it up starting at the long side with the banana and chocolate, brushing as you go with more egg wash to help it stick. Cut the roll into two equal pieces and squash the ends with your fingers to help it seal. Place the two rolls onto the prepared baking tray and brush all over with a little remaining egg wash for a glaze. Sprinkle the tops with remaning sugar and chopped nuts. 

Bake in the oven for 20-25 minutes until the pastry looks golden. The chocolate may ooze out of the ends. Slice into 8 pieces and serve. 

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