Dough:
400 g of puff pastry to be opened with a rolling pin (available at supermarkets)
4 ripe bananas.
For brushing:
1 egg white
4 tablespoons of water.
Accessory:
Formed with butter
Dough:
400 g of puff pastry to be opened with a rolling pin (available at supermarkets)
4 ripe bananas.
For brushing:
1 egg white
4 tablespoons of water.
Accessory:
Formed with butter
Preheat the oven to 200°C for about 15 minutes
Cut open the puff pastry according to the package instructions and cut it into four equal triangles
Peel the bananas and place each one on a corner of the triangle cut-outs
Wrap the dough around the fruit
Arrange them in a baking dish and reserve
Dissolve the egg white in water and brush the croissants with the mixture to make them shine
Place them in the preheated oven and bake until golden brown
When serving, if desired, brush with honey
