What if you combine all those three ingredients into a pastry's filling?
Anyway, I had really ripe bananas that I reckon they will go straight into a trash bin in a day or so, hence I thought of making use of them before throwing them away just like that tomorrow. On top of that, I also had a big pack of chocolate rice that I had not finished in months and a pack of ready-made puff pastry that hibernated in my freezer for God knows how long but the contents weren't expired yet.
Thus, this morning I thought of experimenting making a puff pastry with simple ingredients I already had in my kitchen such as banana, chocolate rice and cheese and ta-da! -- less than an hour later I had a plate full of fragrant puff pastry on my dining table ready to munch.
This recipe is really versatile that you can alter the pastry's filling contents in any way you want (say use hot dog or ham and cheese or strawberries and chocolate) and it's so easy to make too. Further, this recipe causes less
Here's the recipe I used to make the banana chocolate cheese puff pastry today.
Banana Chocolate Cheese Puff Pastry.
Banana Chocolate Cheese Puff Pastry
- 6 pcs Ready-made (ready-to-bake) square puff pastry, at room temperature
- 1 tbs Water or unsalted butter, melted
- 3 tbs Chocolate rice/chocolate chips/chopped cooking chocolate
- 1 Ripe banana, thinly sliced
- 1-2 Cheddar cheese singles, cut into small squares
- 1 Egg yolk, lightly beaten (optional)
- A little bit of flour
- A little bit of icing sugar for dusting (optional)
1. Place a piece of ready- made puff pastry on a work surface.
The ingredients for making banana chocolate cheese puff pastry.
2. Dip your finger in water and moisten the inside edges of puff pastry or brush the edges of the puff pastry with a little bit of melted butter.
3. Place about 3 banana slices, 2 cheese squares and 2 tsp of chocolate rice into the centre of the puff pastry. You may be tempted to be so generous with putting the filling into the puff pastry but please don't put too much as you may encounter difficulties in folding the puff pastry later on.
Filling the puff pastry.
4. Fold the puff pastry into half and seal it well by pressing the edges with your finger. Repeat the above processes for the rests of the puff pastry pieces.
5. Place all the puff pastry on a baking tray already lined with a baking paper and sprinkled with a little bit of flour.
6. If you wish to have a shiny looking puff pastry, brush the top of the puff pastry with a little bit of beaten egg yolk before baking them.
Egg wash on the puff pastry's top.
7. Bake the puff pastry at 170 degree Celsius for about 20-25 minutes or until golden brown.
8. For finishing, dust a little bit of icing sugar on top of the puff pastry. Best served warm.
The final result.
This puff pastry is so delicious that my husband instantly fell in love with it after one or two bites. There's no huff and puff required to make some and if you wish to keep them in the freezer for stock, you can do so and bake them on later day(s).