Peanut butter, banana & chocolate puff pastry traingles!

Last night we were looking for a lunch snack idea, we had bananas and leftover puff pastry in the freezer. I found a handful of chocolate chips in the fridge, and right in front of me was a fantastic idea for a sweet but filling snack or dessert.

These peanut butter, banana and chocolate puff pastries were delicious and really didn't last longer than half a day in my house. They are super easy to make, and best with just ripening bananas so they are not too soft or too hard.

One thing that I use to cut up bananas evenly (especially for my toddler) is an egg slicer, it cuts them into the perfect coin shapes for these pastries (and little hands to snack on).

You'll need:

2 puff pastries (1 box); if frozen - thaw

1 cup peanut butter (smooth or chunky)

1/2tsp vanilla extract

1/4 cup chocolate chips

Preheat oven to 400°F

In a boxed puff pastry, it will come folded into thirds like a brochure. Once this thaws you can unfold it without breaking. Cut pastry at the folds then each fold three times to create 9 individual squares. Do the same with both puff pastries until you have 9 thawed squares. (TIP: I used a rolling pizza cutter to slice these lines, made it MUCH faster and easier)

For the unfolded sheet of puff pastry, follow this guide and cut as the dotted lines show.

In a small bowl mix peanut butter and vanilla extract. Spread an even layer of the mixed peanut butter on one side of each square and sprinkle a pinch of chocolate chips on the peanut butter side.

Next cut up your banana slices and place 2-3 on one corner of each peanut buttered side. Then fold the opposite corner over and pinch the joined corners together as shown below.

Bake these for about 15-20 minutes or untill puffed open and a golden color. Let cool 5-10 minutes. Enjoy!

Your pastries should look like this once baked and cooled.

Casandra