The idea of banana choc puff pastry came from Master Chef Challenge competition we had in Arlene's bridal shower yesterday. It is very addictive and that's why I made more today!
- 1 puff pastry sheet
- 1 banana
- 70% cocoa lindt chocolate
- a handful of ceres meises
- a handful of almond flakes
- a pinch of white sugar
Cut puff pastry into 8 cm wide strips.
Slice banana into small pieces. Add banana and lindt choc pieces onto half side of the puff pastry strip.
Fold the puff pastry strip and press along the edges well. Transfer the strip to a plate with ceres meises and slightly press.
Add some almond flakes to each strip and sprinkle with white sugar.
Put in the oven at 160 deg for 15-20 mins or until they turn golden brown.