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Chocolate Banana Braid


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Serves 4 | Prep Time 15 | Cook Time 10

Why I Love This Recipe

it is good


Ingredients You'll Need

2 ripe bananas, peeled and sliced
1 sheet puff pastry, thawed
¼ cup chocolate hazelnut spread
1 egg, beaten


Directions

Unfold the puff pastry. Spread the chocolate hazelnut spread onto the middle third.


Arrange the sliced bananas on top of the spread in a single layer. Bananas may slightly overlap.


Preheat oven to 400°F (220°C)


Cut out a triangle of the top right corner of the pastry. Repeat on the other side.


Cut diagonal slits along both sides of the pastry. Each will be around 1 inch (2 ½ cm) thick.


Fold over the top piece of dough to partially cover the top row of bananas.


Alternating both sides, fold the strips of pastry over the bananas, mimicking a braid pattern.


Trim the excess dough on the sides, and fold over the bottom flap.


Brush the top of the braided pastry with the beaten egg. Transfer to a parchment lined baking sheet for and bake 15 minutes or until the pastry is golden brown.


Allow to rest for 10 minutes before slicing.


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