banana chocolate swirl danish

By foodiva

Ingredients

• 1 sheet of Pepperidge Farm puff pastry (half of a 17.3 oz package), thawed
• 1 egg
• 1 tablespoon of water
• 1/4 cup (20 gr) of shredded coconut
• 1/4 cup (25 gr) of sliced almonds
• 1/4 cup (50 gr) semi-sweet mini chocolate morsel (or shredded chocolate)
• 1 medium/large banana
• half tablespoon of coarse sugar
• one teaspoon of flour, to dust the counter

Details

Servings 1
Adapted from cookingwithmanuela.blogspot.ca

Preparation

Step 1

I can honestly say that these cute little treats are super easy and quick to whip up.

No complicated mixing, kneading nor rolling. All it comes down to is some casual sprinkling, simple rolling, moderately skillful slicing, and some quick baking. And a lot of humming in delight when you taste these.

it opens up so many possibilities and combinations of ingredients. You don't like almonds or ran out of shredded coconut?!? No problem! Just skip the coconut and substitute the almonds with chopped hazelnuts or macadamia nuts. And maybe add a bit more chocolate chips. After all, i

I highly recommend eating these straight out of the oven. Make sure to wait a couple of minutes, just enough so you won't burn your fingers ... or tongue for that matter.

If you are planning to eat this a little later, just warm up your oven and stick the banana swirls back inside for five minutes or so. Just enough to bring back the crispiness in the pastry and the melt in the chocolate. As good

to make 12 cookies

Directions:

1. Heat the oven to 400° F (205° C). In a small bowl, whisk the egg with one tablespoon of water. Set aside.

3. Place the banana along one side (opposite to the empty edge).

4. Cut the roll into 12 slices, about 1/2 to 3/4 inch (1.5- 2 cm) each.

Carefully place the slices, cut-side down, on a baking sheet lined with parchment paper.

Best served warm.

and make these beautiful and elegant puff pastry flowers filled with creamy chocolate and crushed hazelnuts