Banana dumplings

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section
• 2 bananas
• 100 g brown sugar
• n. B. Cinnamon powder
• 1 packet of vanilla sugar
• 2 egg yolks for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple and delicious, approx. 6 bags

Peel the bananas, place them on a cutting board, and cut them into equal pieces. Place the banana pieces in a bowl, add the brown sugar, and spread them with a spoon or by shaking the bowl so that each banana slice is coated with sugar on both sides. Add the vanilla sugar and spread it out as well, making sure it is evenly distributed over the bananas. Add the cinnamon powder, if desired, and mix well. Roll out the puff pastry and cut it into pieces with a knife to form 6 pockets. Use 4 larger pieces for one pocket each and 4 smaller pieces for 2 more pockets. Place a generous portion of the filling on each of the large pieces and a little less filling on two of the smaller pieces. Brush the edges of the pastry pieces with egg yolk. Fold the large pieces from corner to corner to form a triangle and press firmly. For the smaller pieces, place an empty piece of dough on top of a filled one and seal it. Carefully place the pockets on a baking sheet lined with baking paper and cover with a tea towel, leaving enough space between each pocket. Let the pockets rest for about 10 minutes. Preheat the oven to 180°C fan/convection oven. After the resting time, remove the tea towel. Brush the tops of the parcels with egg yolk and lightly score. Bake for 10 to 15 minutes until golden brown. Remove the pastries, let them cool, and enjoy.