Banana and Chocolate Puff Pastry
Ingredients
Part Montagem
Process
01. Roll out the puff pastry to a thickness of approximately 3.0 mm on a surface previously dusted with flour.
02. Using a brush, remove excess flour from the dough.
03. Cut into rectangles measuring 12 x 15 cm.
04. Place 10 g of chocolate chips in the center of the rectangle.
05. Apply 30 g of Zeelandia Banana Cinnamon Filling over the chocolate chips.
06. Brush the edges with beaten whole eggs.
07. Fold one side of the dough over the filling, then seal by bringing the other side of the dough together to form a rectangle.
08. Place on previously greased smooth trays.
09. Brush the surface with beaten whole eggs.
10. Sift Zeelandia Confectioners' Sugar over the pieces.
11. Bake at 210°C for approximately 25 minutes in a stone oven.
TIP
Alternative baking:
* Turbo Oven: 170°C for approximately 20 minutes.
- Use chocolate puff pastry.
Yield
15 Units of 98 g
Equipment
Oven , Sifter , Rolling Pin , Scale , Smooth Trays , Brush , Pastry Brush , Dough Cutter
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 6.5 | % VD (*) |
| Aç adicionados (g) | 5.8 | % VD (*) |
| Proteínas (g) | 1.6 | % VD (*) |
| Gorduras totais (g) | 6.5 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 138 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Banana and Chocolate Puff Pastry
Ingredients
Part Montagem
How to make it
ASSEMBLY
01. Roll out the puff pastry to a thickness of approximately 3.0 mm on a surface previously dusted with flour.
02. Using a brush, remove excess flour from the dough.
03. Cut into rectangles measuring 12 x 15 cm.
04. Place 10 g of chocolate chips in the center of the rectangle.
05. Apply 30 g of Zeelandia Banana Cinnamon Filling over the chocolate chips.
06. Brush the edges with beaten whole eggs.
07. Fold one side of the dough over the filling, then seal by bringing the other side of the dough together to form a rectangle.
08. Place on previously greased smooth trays.
09. Brush the surface with beaten whole eggs.
10. Sift Zeelandia Confectioners' Sugar over the pieces.
11. Bake at 210°C for approximately 25 minutes in a stone oven.
TIP
Alternative baking:
* Turbo Oven: 170°C for approximately 20 minutes.
- Use chocolate puff pastry.
Tips
Yield
15 Units of 98 g
Equipment
Oven , Sifter , Rolling Pin , Scale , Smooth Trays , Brush , Pastry Brush , Dough Cutter
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 168 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 6.5 | % VD (*) |
| Aç adicionados (g) | 5.8 | % VD (*) |
| Proteínas (g) | 1.6 | % VD (*) |
| Gorduras totais (g) | 6.5 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 138 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.