Your day just got even better!
|This post is in collaboration with Pepperidge Farm Puff Pastry. All opinions are mine |
THANK YOU Pepperidge Farm for your support!
I highly recommend eating these straight out of the oven. Make sure to wait a couple of minutes, just enough so you won’t burn your fingers … or tongue for that matter.
Ingredients: to make 12 cookies
- 1 sheet of Pepperidge Farm puff pastry (half of a 17.3 oz package), thawed
- 1 egg
- 1 tablespoon of water
- 1/4 cup (20 gr) of shredded coconut
- 1/4 cup (25 gr) of sliced almonds
- 1/4 cup (50 gr) semi-sweet mini chocolate morsel (or shredded chocolate)
- 1 medium/large banana
- half tablespoon of coarse sugar
- one teaspoon of flour, to dust the counter
Preparation time: About 1 hour (25 minutes to thaw, 15 minutes to prepare, 20 minutes to bake)
Thaw the puff pastry at room temperature for about 25-30 minutes.
1. Heat the oven to 400° F (205° C). In a small bowl, whisk the egg with one tablespoon of water. Set aside.
2. Unfold one puff pastry sheet on a lightly floured surface.
Sprinkle the pastry with the shredded coconut, sliced almonds, and chocolate chips, to within half an inch of one of the edges. Leave one edge empty, so it will be easier to seal the roll at the end.
Gently run a rolling pin on top of the ingredients, to press them slightly onto the pastry.
3. Place the banana along one side (opposite to the empty edge).
And tightly roll the pastry around the banana. Brush the edge with the egg wash and seal tightly.
Carefully place the slices, cut-side down, on a baking sheet lined with parchment paper.
5. Brush with egg wash and sprinkle with coarse sugar.
6. Bake for about 20 minutes or until golden on top.
Best served warm.