Banana Chocolate-Hazelnut Turnover Recipe

Banana/Chocolate-Hazelnut Turnovers  (prep. time 15 minutes. Serves 9)

1 sheet puff pastry dough, thawed but still cold.

1 banana, sliced

Chocolate-hazelnut spread 

Preheat oven to 375. Unfold the pastry sheet  and roll to about 1/8 inch, smoothing out the three seams.  Cut into 9 squares.  Spoon a glob of chocolate-hazelnut spread in the middle and press 1 or 2 slices of banana on top.  Moisten two edges with a little water fold over to make a triangle and press the edges with your fingers or tines of a fork to seal.  Place on a parchment lined cookie sheet.  No need to spray or grease the pan since the pastry is full of butter.  If the pastry has started to get to be room temperature, pop the cookie sheet into the refrigerator or freezer to cool.  The dough and its butter have to be cold in order for it to puff in the hot oven.

Bake about 5 to 10 minutes until the turnovers are puffed and golden brown. 

For a glossier appearance, you can brush some beaten egg (egg wash) on the top.

Dust with powdered sugar or cocoa before serving if it suits your fancy.