
Glazed Banana, Chocolate & Peanut Butter Pie
Try this scrumptious glazed banana, chocolate and peanut butter pie recipe for a tasty sweet treat. Made with Jus-Rol puff pastry, garnish with honey cress.
Quick Stats
Moderate
8 Servings
20 minutes bake time
Glazed Banana, Chocolate & Peanut Butter Pie
Try this scrumptious glazed banana, chocolate and peanut butter pie recipe for a tasty sweet treat. Made with Jus-Rol puff pastry, garnish with honey cress.
Ingredients
- 500 g Jus-Rol™ Puff Pastry
- 2 Egg Yolks beaten
- 200 g Crunchy Peanut Butter
- 300 g Chocolate Spread e.g. Nutella
- 100 ml Double cream
- 4 Bananas thinly sliced
- icing sugar to dust
- Honey Cress to garnish
Equipment required
- Rolling Pin
- Pastry Brush
- Sharp knife
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Roll out the Jus-Rol™ Puff Pastry on a lightly floured surface until 1/2 cm thick.
- Cut out 16 x 8 cm circle discs, brush over the beaten egg yolk and place on a baking sheet.
- Place another baking sheet on to top and bake for 20 minutes.
- Remove from the oven and set aside to cool.
- Mix the peanut butter, chocolate spread and cream together.
- Spoon the chocolate mixture on to half of the pastry discs and place remaining discs on top.
- Place the sliced banana around the top of the disc and sprinkle over the icing sugar.
- Use a blow torch to glaze the banana.
- Garnish and serve.
OPTIONAL EXTRAS:
Garnish with honey cress or chocolate mint
TIP:
Use a heavy baking sheet to stop the pastry rising