Banana Praline Pastry

This pastry combines ripe banana, buttery puff pastry, brown sugar, and pecans. Baking caramelizes the filling while keeping the exterior crisp and flaky.

Ingredients

• 1 sheet puff pastry, thawed but cold
• 2 ripe bananas, thinly sliced
• 1/2 cup chopped pecans
• 1/3 cup packed brown sugar
• 2 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1 egg beaten with 1 tablespoon water

Method

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine the pecans, brown sugar, melted butter, cinnamon, vanilla, and salt.
3. Unfold the cold pastry and cut it into equal rectangles or squares.
4. Place banana slices in the center of each piece, leaving a clear border. Spoon the pecan mixture over the bananas.
5. Fold or cover the pastries as desired. Seal the edges firmly with a fork and cut a small vent in each top.
6. Brush with egg wash and bake for 18–24 minutes, until puffed and deeply golden.
7. Cool for 5–10 minutes before serving so the praline filling can thicken slightly.

Tips

• Keep puff pastry cold until it enters the oven for the best rise.
• Use ripe but firm bananas; very soft fruit can make the filling watery.
• Avoid overfilling, which may prevent the edges from sealing.
• Serve warm on its own or with vanilla ice cream.

Storage

These pastries are best eaten the day they are baked. Refrigerate leftovers in a covered container and reheat them in an oven or toaster oven to restore some crispness.

Allergen Note

This recipe contains wheat, egg, and tree nuts. Check the puff-pastry packaging because many varieties also contain dairy.