-
1
Preheat the oven to 410F/210C.
-
2
For the caramel-banana: Cut the banana into slices a little less than 1 cm.
-
3
Melt butter together with sugar in a saucepan.
-
4
Add sliced banana and cook over low heat until browned on one side, shaking the pan occasionally.
-
5
When the banana is nicely browned, turn over and brown the other side.
-
6
Remove to a plate and cool.
-
7
Take the frozen puff pastry out of the freezer and let stand at room temperature for 5~10 minutes.
-
8
Cut each sheet into 4 even pieces.
-
9
Prick the pastry with a fork.
-
10
If the pastry already has holes in it, skip this step.
-
11
Break the chocolate into 8 pieces.
-
12
Place a square of chocolate on the pastry, leaving about 1cm bare on the sides.
-
13
Put a slice of caramel-banana on top of the chocolate.
-
14
Fold over the pastry and press the edges firmly together with a fork.
-
15
If you brush the edges with egg yolk first, they'll stick together.
-
16
Put the pies on a parchment-lined baking sheet and brush with egg yolk.
-
17
Bake at 410F/210C for 10 minutes.
-
18
Lower the heat to 360F/180C and bake for 15 minutes.
-
19
Done!
-
20
Of course, you can use plain banana, or just chocolate.
-
21
It's also fun to make 3 different kinds, so the inside is a surprise.
