Pastry rolls filled with mashed banana and oats for a naturally sweet, soft-centered snack.
ABy Annebala
Servings
12
1 piece Puff pastry sheet (store-bought, thawed)
2 piece Ripe banana
0.5 cup Rolled oats
1 tsp Cinnamon
0.5 tsp Vanilla extract
1 tbsp Honey
1 piece Egg
1 pinch Pinch of salt
Calories
192 kcal
Protein
3g
Carbs
21g
Fat
11g
Fiber
1g
Sugar
2g
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Prep & Filling
1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
2. In a bowl, mash the bananas with a fork until smooth. Stir in the rolled oats, cinnamon, vanilla extract, honey, and a pinch of salt until well combined. The mixture should be thick and spreadable.
2 piece Ripe banana,
0.5 cup Rolled oats,
1 tsp Cinnamon,
0.5 tsp Vanilla extract,
1 tbsp Honey,
1 pinch Pinch of salt
3. Unroll the puff pastry sheet on a lightly floured surface. Spread the banana-oat filling evenly over the pastry, leaving a 1.5 cm (half-inch) border along one of the long edges.
1 piece Puff pastry sheet (store-bought, thawed)
4. Starting from the long edge closest to you (the filled side), tightly roll the pastry into a log. Press the seam gently to seal. Place the log seam-side down and refrigerate for 10 minutes to firm up — this makes slicing cleaner.
Baking
5. Beat the egg in a small bowl to make an egg wash. Using a sharp knife, slice the chilled log into 12 equal rounds, about 2 cm thick. Arrange them cut-side up on the prepared baking tray, spaced slightly apart.
1 piece Egg
6. Brush the tops of each roll gently with the egg wash. Bake in the preheated oven for 18–20 minutes, until the pastry is puffed and deep golden brown.
Serving
7. Remove from the oven and allow the rolls to cool on the tray for 5 minutes before serving — the filling will be very hot. Serve warm or at room temperature.
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