Banana Puff Pastry Roses

Name: Banana Puff Pastry Roses
Prep time: PT10 MINS
Cook time: PT15-20 MINS
Yield: 6
Ingredients: {"type":"root","children":[{"listType":"unordered","type":"list","children":[{"type":"list-item","children":[{"type":"text","value":"1 puff pastry sheet"}]},{"type":"list-item","children":[{"type":"text","value":"100g Almost Smooth Peanut Butter"}]},{"type":"list-item","children":[{"type":"text","value":"2 - 3 bananas"}]},{"type":"list-item","children":[{"type":"text","value":"1 egg for glazing"}]},{"type":"list-item","children":[{"type":"text","value":"Granulated sugar to top"}]},{"type":"list-item","children":[{"type":"text","value":"Butter for greasing tin"}]}]}]}

Almost Smooth Baking Easy Snack Idea Sweet Treat

Just a handful of ingredients and an impressive result. Bananas, peanut butter and puff pastry transformed into the cutest edible roses. They might look fancy, but they're surprisingly simple to make. And the best part? They're just as fun to create as they are to eat.

Prep 10 mins

Cook 15-20 mins

Serves 6

Equipment Needed

Sharp knife, palette knife, muffin tin

Ingredients

1 puff pastry sheet
100g Almost Smooth Peanut Butter
2 - 3 bananas
1 egg for glazing
Granulated sugar to top
Butter for greasing tin

Method

1.) Preheat your oven to 200°C (180°C fan) and lightly grease a muffin tin so nothing sticks later.

2.) Roll out your puff pastry and spread a thin, even layer of peanut butter all over. Then slice the sheet into 6 long strips.

3.) Slice your banana into small coin shaped piece and place them along the top edge of each pastry strip.

4.) Gently fold the bottom edge of the pastry up over the banana, then carefully roll each strip from left to right. As it rolls, it will naturally form a lovely rose shape.

5.) Place each pastry rose into your muffin tin. Brush the tops with beaten egg for that golden shine, then sprinkle lightly with sugar for a sweet, crisp finish. Chill in the fridge for about 30 minutes to help them hold their shape.

6.) Bake for 15-20 minutes, until beautifully golden, puffed and caramelised at the edges. Let them cool slightly in the tin before lifting out… then enjoy while they are warm and buttery.