Banana-Chocolate Swirls Filled with Coconut and Almonds

Let's pile up on these puff pastry banana swirls loaded with chocolate chips, shredded coconut and almonds slices
Your day just got even better!

This post is in collaboration with Pepperidge Farm Puff Pastry. All opinions are mine
THANK YOU Pepperidge Farm for your support!

Today I have something that I'm pretty sure you are going to love.

I'm talking about a flaky and buttery, golden puff pastry, sprinkled with chocolate chips, shredded coconut AND almond slices. Sounds amazing, right?! But that's not all. All these ingredients are stack together and wrapped around a thick slice of sweet and tasty banana. A heavenly combination of tropical flavors!

I can honestly say that these cute little treats are super easy and quick to whip up. That's because I'm using frozen puff pastry. Ha!

Thank you Pepperidge Farm for doing the hard work for us!

No complicated mixing, kneading nor rolling.  All it comes down to is some casual sprinkling, simple rolling, moderately skillful slicing, and some quick baking. And a lot of humming in delight when you taste these.

What's brilliant about this recipe is that it opens up so many possibilities and combinations of ingredients. You don't like almonds or ran out of shredded coconut?!? No problem! Just skip the coconut and substitute the almonds with chopped hazelnuts or macadamia nuts. And maybe add a bit more chocolate chips. After all, is there such a thing as too many chocolate chips?! Because I say, if you can fit them all on the pastry sheet, and roll most of them up, then they are meant to be in there ;)

I highly recommend eating these straight out of the oven. Make sure to wait a couple of minutes, just enough so you won't burn your fingers ... or tongue for that matter. 

If you are planning to eat this a little later, just warm up your oven and stick the banana swirls back inside for five minutes or so. Just enough to bring back the crispiness in the pastry and the melt in the chocolate. As good as just baked.

Enjoy:)

PRINTABLE RECIPE

Ingredients: to make 12 cookies

• 1 sheet of Pepperidge Farm puff pastry (half of a 17.3 oz package), thawed
• 1 egg
• 1 tablespoon  of water
• 1/4 cup (20 gr) of shredded coconut 
• 1/4 cup (25 gr) of  sliced almonds
• 1/4 cup (50 gr) semi-sweet mini chocolate morsel (or shredded chocolate)
• 1 medium/large banana
• half tablespoon of coarse sugar
• one teaspoon of flour, to dust the counter

Preparation time: About 1 hour (25 minutes to thaw, 15 minutes to prepare, 20 minutes to bake)
Directions:
Thaw the puff pastry at room temperature for about 25-30 minutes.
1. Heat the oven to 400° F (205° C). In a small bowl, whisk the egg with one tablespoon of water. Set aside.
2. Unfold one puff pastry sheet on a lightly floured surface.
Sprinkle the pastry with the shredded coconut, sliced almonds, and chocolate chips, to within half an inch of one of the edges. Leave one edge empty, so it will be easier to seal the roll at the end.

Gently run a rolling pin on top of the ingredients, to press them slightly onto the pastry.

3. Place the banana along one side (opposite to the empty edge).

And tightly roll the pastry around the banana. Brush the edge with the egg wash and seal tightly.

4. Cut the roll into 12 slices, about 1/2 to 3/4 inch (1.5- 2 cm) each.

Carefully place the slices, cut-side down,  on a baking sheet lined with parchment paper.

5. Brush with egg wash and sprinkle with coarse sugar.

6. Bake for about 20 minutes or until golden on top.

Best served warm.

Enjoy :)