Warning: Baking with puff pastry can be a little tricky, but the result is SO worth it! These Chocolate-Covered Banana Pudding Stuffed Puffs are an absolute dream – flaky pastry, creamy banana goodness, and a perfect chocolatey finish. Get ready for a dessert that’s going to disappear FAST!
**Chocolate-Covered Banana Pudding Stuffed Puffs**
**What You’ll Need:**
**For the Banana Pudding:**
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2 ripe bananas, mashed
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* 1/4 cup granulated sugar
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* 2 tablespoons cornstarch
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* 1/2 teaspoon ground cinnamon (optional, but amazing!)
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* 1 1/2 cups milk
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* 2 egg yolks
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* 1 teaspoon vanilla extract
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* 2 tablespoons unsalted butter
**For the Puff Pastry:**
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1 sheet (about 9-10 ounces) puff pastry, thawed according to package directions
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* 1 large egg, beaten (for egg wash)
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* Powdered sugar, for dusting (optional)
**For the Chocolate Coating:**
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1 cup semi-sweet chocolate chips (or your favorite chocolate)
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* 1 teaspoon coconut oil or vegetable oil (optional, for smoother melting)
**Let’s Get Baking!**
**1. Make the Banana Pudding:**
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In a medium saucepan, whisk together the mashed bananas, sugar, cornstarch, and cinnamon (if using) until well combined.
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* Gradually whisk in the milk until smooth.
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* In a small bowl, whisk together the egg yolks. Temper the egg yolks by slowly whisking about half a cup of the warm banana mixture into them. Then, pour the tempered egg yolk mixture back into the saucepan with the rest of the banana mixture.
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* Cook over medium heat, stirring constantly, until the pudding thickens to a nice, creamy consistency. This will take about 5-8 minutes. Don’t let it boil vigorously!
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* Remove from heat and stir in the vanilla extract and butter until the butter is fully melted and incorporated.
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* Pour the pudding into a bowl, cover it with plastic wrap (press the wrap directly onto the surface of the pudding to prevent a skin from forming), and let it chill completely in the refrigerator. This is key – warm pudding won’t work well with puff pastry!
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**2. Prepare the Puff Pastry:**
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* Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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* Lightly flour your work surface. Gently unfold the thawed puff pastry sheet.
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* Cut the puff pastry into roughly 2-inch squares. You should get about 9-12 squares, depending on the size.
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* On each square, use a sharp knife to score a border about 1/4 inch in from the edge, being careful not to cut all the way through. This will help the edges puff up nicely.
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* In the center of each square (inside the scored border), place about a tablespoon of the chilled banana pudding. Don’t overfill!
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* Brush the scored edges of the puff pastry with the beaten egg wash.
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* Place the filled pastry squares onto the prepared baking sheet.
**3. Bake Those Puffs!**
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Bake for 15-20 minutes, or until the puff pastry is golden brown, puffed up, and looks wonderfully flaky.
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* Once baked, carefully transfer the puffs to a wire rack to cool completely.
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**4. Get Ready for the Chocolate Dip:**
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* Once the pastry puffs are completely cool, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Or, use a double boiler. Stir in the coconut oil (if using) for a smoother dip.
**5. The Grand Finale:**
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Dip each cooled puff pastry into the melted chocolate, coating about half to two-thirds of the puff. Let any excess chocolate drip off.
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* Place the chocolate-dipped puffs back onto the parchment-lined baking sheet or a clean sheet of parchment paper.
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* Let the chocolate set at room temperature, or pop them in the fridge for a few minutes to speed things up.
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* Optional: Dust with a little powdered sugar for an extra touch of sweetness and visual appeal.
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Enjoy these divine little bites of happiness! Let me know if you give them a try! #dessert #baking #bananapudding #puffpastry #chocolate #easyrecipes #homemade