Chocolate hazelnut banana danishes
1 sheet frozen puff pastry, defrosted
9 tablespoons chocolate hazelnut spread
1 egg yolk
1 tablespoon turbinado or white sugar
Preheat your oven to 425ºF and line one large or two small rimmed baking sheets with parchment paper.
Unroll the puff pastry and, if needed, lightly roll the sheet out into a 12-inch square.
Cut the pastry into a three-by-three pattern of nine equal squares and transfer them to your prepared baking sheet.
Leave the danishes as squares or shape into any pattern you’d like such as a pinwheel pattern or dog-earing each corner.
Spoon a tablespoon of chocolate hazelnut spread onto the middle of each shape and set aside.
Cut each banana in half lengthwise then in half across and place a piece on top of the hazelnut spread.
Beat the egg yolk with one tablespoon of water and brush any exposed puff pastry with the egg wash.
Sprinkle over the turbinado or white sugar and bake in your preheated oven for 14 to 16 minutes or until golden brown.
Allow the danishes to cool slightly on the baking sheet before transferring to a rack to cool completely.
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