Banana choc-hazelnut 'sausage' rolls
Sweet, scrumptious, and super-yummy. What more could you wish for?
- 2/3 cup blanched hazelnuts
- 4 sheets frozen puff pastry, partially thawed
- 1/3 cup Nutella
- 4 Cavendish Bananas
- 1 egg, lightly beaten
- 2 tsp icing sugar mixture
- ½ tsp ground cinnamon
Preheat oven to 180°C fan forced.
Sprinkle hazelnuts on an oven tray. Roast for 5 minutes, or until lightly toasted. Cool then roughly chop. Increase oven temperature to 200°C fan forced. Grease and line two large oven trays with baking paper.
Place one pastry sheet on a board. Cut a 6cm-wide strip from one end and reserve for another use. Spread 1 tablespoon Nutella over remaining piece of pastry, leaving a 1cm border around all edges. Sprinkle 2 tablespoons of hazelnuts over Nutella.
Peel and trim ends from one banana. Place on one long edge of pastry sheet. Roll up to enclose. Trim any excess pastry from each end. Brush top with egg. Cut into three equal pieces. Place on oven tray. Repeat with remaining pastry sheets, Nutella, hazelnuts, banana and egg.
Bake 18-20 minutes, or until pastry is golden and crisp. Cool 15 minutes on trays. Serve warm or at room temperature, dusted with combined sifted icing sugar and cinnamon.
Tip Banana choc-hazelnut ‘sausage’ rolls can be made ahead. Cool and store in an airtight container in the fridge for up to 3 days. Before serving, place onto a tray and warm in 180°C oven for about 10 minutes.
Tip For fabulous dessert, slice warm rolls into three and serve with vanilla ice cream and a drizzle choc fudge sauce.