With a piping hot, molten chocolate centre, these turnovers are the winter warmer you’ve been waiting for.
Ready in less than half an hour, these sweet and simple little pockets of joy have a crispy, flaky outside combined with an oozing chocolate and banana inside. Just heavenly.
Ingredients
- 1sheet ready-rolled puff pastry
- 8 tsp. Protein Spread (Chocolate Hazelnut)
- 1 small banana
- Egg wash (1 small egg + 1 tsp. milk)
Instructions
Preheat the oven to 180C.
First, unroll the pastry on a baking tray lined with baking paper. Use a knife to carefully divide into 8 even-sized rectangles.
Next, melt the Protein Spread so that it’s easily spreadable and add 1 teaspoon to the centre of each pastry rectangle. Use the back of the spoon to spread into a smooth layer that covers the entire surface of the pastry.
Add 3 slices of banana to the middle of one pastry rectangle, then carefully fold it over in half. Press down the edges with a fork to create a banana-filled parcel. Repeat for the other pastry rectangles.
Prod the centre of each parcel with a fork to create 3 little air holes, then brush the top with your egg wash. Repeat for all pastry sections.
Place in the oven and cook for 10-12 minutes until golden brown.
Once cooked, remove from the oven and allow to cool for a few moments. You may want to drizzle with more Protein Spread if you’re feeling extra.
Get stuck in — but be careful of that molten chocolate centre.
| calories 330 kcal |
| totalFat 13g |
| totalCarbohydrates 21g |
| protein 6g |
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