Pre-made puff pastry found in the frozen foods isle at your local grocery store is so good and so easy to use, there is no need to make your own! You can just thaw, unroll and fill with all kinds of sweet or savory fillings.

These Nutella Puff Pastry Pockets are a great brunch item: you can make them the night before and bake them in the morning! The puff pastry bakes up light and airy with lots of flaky layers surrounding the delectable filling of Nutella and sliced bananas.

Dust with powdered sugar and a drizzle of melted chocolate, these pastry pockets will be a hit! Here is how you can make your own:


You can find the entire recipe here.

Preheat oven to 450 degrees. Start by thawing a box of frozen puff pastry. Lay the pastry out on a cutting surface and cut into 3 or 4 inch squares (depending on the size of your puff pastry). I got 3″ squares out of mine, for a total of 18 pastry pockets.

Line a baking sheet with parchment or a Silpat. Set aside.

Beat one egg with 1 tablespoon of water in a small bowl. Set aside.

Fill a ziplock baggie or pastry bag with 1 cup of Nutella. Set aside.

Slice up one or two bananas. Set aside.

When all the pastry squares are cut out, pipe some Nutella in the shape of a triangle on one corner of each square. Top the Nutella with a slice of banana.

Pipe a second layer of Nutella over the banana. Use your finger to spread a layer of egg wash around the entire perimeter of each pastry square.

Fold square into a triangle diagonally and use a fork to press all the edges together to seal. Brush the tops of all the folded and sealed pastries with the egg wash.

Bake for 9-12 minutes. Watch carefully so that they don’t burn! Mine baked up to a nice dark golden brown in 9 minutes. Remove from oven and let cool for 15 minutes.

While pastry is cooling, melt some chocolate (I used bittersweet chocolate) in the microwave and stir until smooth. Transfer chocolate to ziplock baggie or piping bag. Set aside.

Dust tops of cooled pastry with powdered sugar and pipe the melted chocolate in a zig zag pattern over the top of the powdered sugar.

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