This simple Nutella® and banana desert serves a lot of people. The puff pastry cups are filled with the same ingredients found in most dessert crepes.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
12 pastry cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 12-cup muffin tin with cooking spray.

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  • Cut each pastry sheet into 6 equal squares. Line the bottom and sides of each muffin cup with 1 pastry square.

  • Bake in the preheated oven until golden brown and flaky, 10 to 15 minutes. Remove from the oven and lightly press the bottom of each pastry cup with a spoon to make room for the filling.

  • Place pastry cups on a platter and dust with confectioners' sugar. Layer 1 teaspoon chocolate-hazelnut spread, 2 banana slices, and 1 tablespoon whipped cream, in that order, in each warm cup. Sprinkle with hazelnuts.

Cook's Note:

Feel free to add or substitute the fruit of your choice (sliced strawberries make a great addition).

Nutrition Facts

292 calories; protein 3.7g; carbohydrates 27g; fat 19.3g; cholesterol 2.5mg; sodium 105.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/10/2019
I did make a couple of adjustments to this only to use what I had on-hand. I made these into minis using some left over pie crust in place of the puff pasty. I also didn't have any hazelnuts so I sprinkled with finely chopped pecans. These were tasty little bites. Read More
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