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Donna R. Luis

Chocolate Hazelnut Banana Puff Pastry

A flaky puff pastry braid filled with creamy chocolate hazelnut spread and sliced banana, brushed with egg, optionally sprinkled with sugar, then baked until golden and crisp. It is simple to assemble, visually impressive, and especially delicious when served fresh.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry
  • ¾ cup chocolate hazelnut spread
  • 1 large banana sliced into ¼-inch slices
  • 1 large egg lightly whipped, for brushing the puff pastry
  • 1 tablespoon raw sugar or granulated sugar optional, for sprinkling

Equipment

  • Baking sheet pan
  • Parchment paper or silicone baking mat
  • Knife
  • Offset spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the Oven: Preheat the oven to 375°F (190°C).
  2. Prepare the Pastry: Unfold the puff pastry sheet and place it on a baking sheet lined with parchment paper or a silicone baking mat.
  3. Spread the Hazelnut Filling: Use an offset spatula or spoon to spread the chocolate hazelnut spread evenly over the middle third of the pastry sheet.
  4. Slice the Banana: Cut the banana into ¼-inch slices.
  5. Add the Banana: Arrange the banana slices in a layer over the chocolate hazelnut spread.
  6. Cut the Pastry: Using a knife, make 1-inch diagonal slits along both sides of the pastry next to the filled center section.
  7. Trim the Corners: Cut away the four corner triangles of puff pastry and discard them.
  8. Form the Braid: Starting alternately from each side, fold the diagonal pastry strips over the filling, crossing them over one another to create a braided appearance.
  9. Brush the Pastry: Lightly brush the surface of the completed braid with the lightly whipped egg.
    If desired, sprinkle the top with raw sugar or granulated sugar.
  10. Bake the Braid: Bake for 15–18 minutes, or until the puff pastry is golden and cooked through.
  11. Cool Before Serving: Remove the pastry from the oven and let it cool for 10–15 minutes before serving.
    For the best texture and freshness, serve the pastry on the day it is made.

Notes

  • Use a fully thawed puff pastry sheet so it can be unfolded and shaped without cracking.
  • Spread the chocolate hazelnut filling only across the middle third of the pastry, leaving the side sections available for cutting and braiding.
  • Slice the banana into even ¼-inch pieces so it layers neatly over the hazelnut spread.
  • Remove the four corner triangles before braiding to help create a cleaner finished shape.
  • Brush the braid lightly with beaten egg for a golden surface after baking.
  • The sugar topping is optional, so it can be omitted if you prefer the sweetness of the chocolate hazelnut spread and banana alone.
  • Allow the braid to cool for 10–15 minutes after baking before serving.