John Myers
Chocolate Banana Puff Pastry Croissants
The perfect chocolate banana puff pastry croissants recipe with a picture and simple step-by-step instructions.
- 275 g Puff pastry roll from the refrigerated shelf
- 75 g Dark chocolate 70%
- 2 tbsp Chocolate and cinnamon sugar
- 1 Pc. Banana
- 1 Pc. Whisked egg
- Unroll the puff pastry on a baking sheet lined with baking paper and divide into 6 squares. Cut the squares in half diagonally so that you get small triangles of the dough.
- Sprinkle the puff pastry with chocolate and cinnamon sugar. Cut the peeled banana into thin slices and spread about 1 cm from the wide edge of each dough triangle. Place a piece of chocolate on top of each.
- Roll up the dough triangles from the broad side towards the tip and bend them a little so that you get a croissant shape. Brush with whisked egg yolk and bake in the preheated oven on the middle shelf at 215 degrees for approx. 12-15 minutes until golden.
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