Banana Puffs | Video
Bananas, coconut and ground cardamom filling encased in crispy puff pastry. Finish off with a generous dusting of icing sugar. Heavenly!
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Servings
Ingredients
- 1 tablespoon ghee or clarified butter
- 2 tablespoon raisins
- 1 tablespoon cashew nuts chopped (optional)
- 2 large bananas chopped
- ¾ cup grated coconut
- 2 tablespoon white sugar or grated jaggery, or as required
- ½ teaspoon ground cardamom cardamom powder
- 2 ready-rolled puff pastry sheets thawed
- 1 egg lightly beaten
- Icing sugar powdered sugar
Instructions
- Preheat oven to 200C / 400F. Line 2 baking trays with parchment paper. Set aside.
- Heat ghee in a frying pan over low-medium heat. Add raisins and cashew nuts (if using). Stir fry for few seconds. Add bananas. Sauté, stirring constantly, for a minute or until the bananas start to caramelize.
- Add grated coconut. Sauté, stirring constantly, for 1 minute. Add sugar, and sauté, stirring constantly, for 1 minute. Stir in ground cardamom. Remove from heat. Cool completely.
- Place thawed puff pastry sheets on a flat surface. Cut each sheet into 6 rectangles. Place 2 tablespoon banana mixture in the middle of each rectangle. Brush the edges with a little water. Fold and press down with your fingers to seal the edges.
- Transfer pastry sheets to the baking trays. Brush with beaten egg. Bake for 20-30 minutes or until the pastry is golden. Remove from oven.
- Dust with icing sugar before serving.
Video
Notes
- White sugar can be substituted with jaggery or coconut sugar if you like
- You can also substitute ground cardamom with ground cinnamon if you like
- You can also substitute ground cardamom with ground cinnamon if you like
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 32mg | Fiber: 1g | Sugar: 18g