Caramelized Banana 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 sugar.
02. Cut into rectangles of 12 x 15 cm.
03. Apply the Zeelandia Banana Cinnamon Filling in the center of each pastry sheet.
04. Brush the edges with beaten whole eggs.
05. Fold one side of the pastry over the filling, then seal it by joining with the other side of the pastry to form a rectangle.
06. Dip both sides in sugar.
07. Place on greased flat baking sheets with the seam side up.
08. Bake at 220°C for approximately 15 minutes in a stone oven or until caramelized.
09. Remove from the oven.
10. Using a spatula, turn the pastries over.
11. Return to the oven for an additional 15 minutes or until the underside is caramelized.
TIP
- Alternative baking:
* Turbo Oven: 180°C for approximately 12 minutes on each side.
Yield
15 Units of 93 g
Equipment
Oven , Rolling Pin , Spatula , Scale , Flat Baking Sheets , Brush , Pastry Cutter
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 185 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 1.4 | % VD (*) |
| Gorduras totais (g) | 5.2 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 133 | % 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.
Caramelized Banana Puff Pastry
Ingredients
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 sugar.
02. Cut into rectangles of 12 x 15 cm.
03. Apply the Zeelandia Banana Cinnamon Filling in the center of each pastry sheet.
04. Brush the edges with beaten whole eggs.
05. Fold one side of the pastry over the filling, then seal it by joining with the other side of the pastry to form a rectangle.
06. Dip both sides in sugar.
07. Place on greased flat baking sheets with the seam side up.
08. Bake at 220°C for approximately 15 minutes in a stone oven or until caramelized.
09. Remove from the oven.
10. Using a spatula, turn the pastries over.
11. Return to the oven for an additional 15 minutes or until the underside is caramelized.
TIP
- Alternative baking:
* Turbo Oven: 180°C for approximately 12 minutes on each side.
Tips
Yield
15 Units of 93 g
Equipment
Oven , Rolling Pin , Spatula , Scale , Flat Baking Sheets , Brush , Pastry Cutter
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 185 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 1.4 | % VD (*) |
| Gorduras totais (g) | 5.2 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 133 | % 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.