Caramel, Banana and Chocolate Pastry Diamonds - Mother's Day
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The Recipe: Caramel, Banana and Chocolate Pastry Diamonds
Preheat an oven to 200C/180C Fan/Gas Mark 6 and line a baking tray with grease-proof paper.
Roll the puff pastry sheet out and cut into 12 squares of 8.5cm x 8.5cm. Fold in half to create a triangle and score the pastry as shown in the picture to the left. Then open it out and cross these two pieces over to create a diamond with an area in the middle where the filling will go. Brush the pastry with milk so the crossed-over pieces stick to the base and wash the top with milk so it goes golden in the oven.
Place the diamonds on the baking tray. Bake in the preheated oven for 12 minutes until golden and then place the filling in the centre of the pastry and return to the oven for another 3-4 minutes. Just be aware that the caramel does bubble when hot so don't fill the pastries right to the top. Whilst they cook, melt the milk chocolate in the microwave by heating then stirring every 20 seconds until melted. Once the pastries have cooled, drizzle with milk chocolate and serve.
Want another banana or caramel recipe? Why not check these recipes out:
GF Banana Loaf with Chocolate Ganache
Caramel and Pecan Cheesecake
These pastry diamonds are perfect to make for Mother's Day as they quick to make but look very effective. They are filled with a caramel and banana filling, then drizzled with chocolate. They are delicious on their own or perfect with a dollop of whipped cream. In this recipe I used shop-bought pastry since it is quicker but if you have the time to make your own feel free. Enjoy!
Makes 12
- 120g light brown sugar
- 120g unsalted butter
- 100ml double cream
- 1 bananas, diced
- 375g ready-rolled puff pastry sheet
- 50ml milk for washing
- 50g milk chocolate
Make the caramel by melting the butter and sugar in a saucepan over a low heat until the sugar has dissolved. Make sure you keep an eye on it so it doesn't burn. Then stir in the cream and heat until it is bubbling, stir continuously. Add the banana and place in a heat-proof dish and leave to cool, once cooler place in the fridge to firm up. Leave to set for at least an hour until it goes duller in colour and thick.
Roll the puff pastry sheet out and cut into 12 squares of 8.5cm x 8.5cm. Fold in half to create a triangle and score the pastry as shown in the picture to the left. Then open it out and cross these two pieces over to create a diamond with an area in the middle where the filling will go. Brush the pastry with milk so the crossed-over pieces stick to the base and wash the top with milk so it goes golden in the oven.
Place the diamonds on the baking tray. Bake in the preheated oven for 12 minutes until golden and then place the filling in the centre of the pastry and return to the oven for another 3-4 minutes. Just be aware that the caramel does bubble when hot so don't fill the pastries right to the top. Whilst they cook, melt the milk chocolate in the microwave by heating then stirring every 20 seconds until melted. Once the pastries have cooled, drizzle with milk chocolate and serve. |
| Caramel, Banana and Chocolate Pastry Diamonds...Ta dah! |
Want another banana or caramel recipe? Why not check these recipes out:
GF Banana Loaf with Chocolate Ganache
Caramel and Pecan Cheesecake
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