Simple Cooking: Banana & Chocolate Puff Pastries

By Caitlin Klein in Food on Aug 17, 2011 4:30PM

Entertaining doesn't get much easier than our banana and chocolate puff pastries with a crispy brown sugar topping. Frozen puff pastry is a great go-to when you don't have time to monkey around with making your own dough. Also, we know that you are just as lazy as we are, so shortcuts are welcome when there's other fun stuff to do. These single-serving sized pastries are perfect for making a quick breakfast or brunch for guests - pick up some naners and chocolate chips and make some yourself this week.

Chicagoist's Banana & Chocolate Puff Pastries (makes 6)

1 package of frozen puff pastry (find it next to frozen pies) - this will contain two sheets of puff pastry folded into thirds. You’ll only need 1 of the sheets contained in the box.
6 tablespoons butter at room temperature
1 bananas
¼ cup chocolate chips
½ cup packed brown sugar

Instructions
Preheat the oven to 375. Thaw the puff pastry slightly; you want it to be malleable, but not overly so or it will stick to your working surface. Unfold the pastry and cut into thirds, along the folds. Cut lengthwise down the middle so you have 6 equal pieces of puff pastry.

Place your puff pastry on a parchment paper-lined baking sheet. Make sure there is at least 1 inch between each pastry.

Using a butter knife or spreader, spread 1 tablespoon of butter onto each puff pastry as if you were buttering toast. Try to spread it evenly, and don’t skip the edges.
Slice the banana thinly and spread slices flat onto puff pastry. Drop chocolate chips evenly over the puff pastry. Finally, sprinkle brown sugar evenly over the puff pastry.

Bake for 25-30 minutes, or until the puff pastry fluffs and flakes and turns golden brown on the top and bottom. The brown sugar will melt and crisp. These pastries are good for 2 days.