These puff pastry bananas hide a lovely little surprise: a filling of pistachio cream and buttery, toasted kadaif. The bananas soften in the oven while the pastry spirals puff up around them. It is a warm, crisp-edged dessert that feels a little special without needing a complicated pastry project.
Ingredient notes
Use ripe bananas that still hold their shape. Very soft bananas can break when you scoop out the channel. Kadaif is finely shredded pastry; toasting it in butter gives the filling its crunch. Sweet pistachio cream is different from unsweetened pistachio paste, so use the cream called for here.
How to make puff pastry bananas with pistachio cream
Step 1
Heat the oven to 180°C (350°F) and line a baking tray. Peel the bananas and cut a shallow channel along the length of each one, scooping out a little flesh without cutting through the base.
Step 2
Melt the butter in a pan and toast the kadaif for 3–5 minutes, stirring, until golden and crisp. Remove from the heat and mix with the pistachio cream.
Step 3
Fill the banana channels with the pistachio-kadaif mixture. Cut the puff pastry into 1–1.5 cm strips and wrap them around each banana in a spiral.
Step 4
Place on the prepared tray and bake for 20–25 minutes, until the pastry is puffed and golden. Let cool slightly, then finish with powdered sugar, crushed pistachios or extra pistachio cream if you like.
Tips for the best result
Scoop a shallow channel rather than hollowing out the whole banana. Leave enough flesh at the base to support the filling. Keep the puff pastry cool while cutting it, and wrap the strips gently without stretching them thin. Leave space between the bananas on the baking tray for the pastry to puff.
Serving and making ahead
Let the bananas cool slightly before serving, as the filling will be hot. A dusting of powdered sugar and a few crushed pistachios make a pretty finish. They are at their crispest freshly baked; as they sit, moisture from the bananas gradually softens the pastry.
More from my kitchen
Find another favourite in my recipe collection, or try my roasted tomato pasta with ricotta for a cosy dinner.
Puff Pastry Bananas with Pistachio Cream
Ingredients
Method
- Heat the oven to 180°C (350°F) and line a baking tray. Peel the bananas and cut a shallow channel along the length of each one, scooping out a little flesh without cutting through the base.
- Melt the butter in a pan and toast the kadaif for 3–5 minutes, stirring, until golden and crisp. Remove from the heat and mix with the pistachio cream.
- Fill the banana channels with the pistachio-kadaif mixture. Cut the puff pastry into 1–1.5 cm strips and wrap them around each banana in a spiral.
- Place on the prepared tray and bake for 20–25 minutes, until the pastry is puffed and golden. Let cool slightly, then finish with powdered sugar, crushed pistachios or extra pistachio cream if you like.
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