Chocolate Banana Filled Pastries

When I first started using these puff pastry shells, I was floored at how easy they were to make. All you do is stick the frozen pastry disc in the oven and you get perfectly baked dessert shells! I filled these with crushed candy, banana, and chocolate pudding. I used crushed Coffee Crisp candy bars, but swap them out with Heath crunch or a chopped Hershey’s bar.

SPRINKLE OF CREATIVITY!

These puff pastry cups are so so easy to customize. One of the first combos that I made had macerated strawberries and custard. Fill with your favorite fruit and light filling, and they taste like a deconstructed pastry!

They’re also great to theme seasonally. I’ve had a pumpkin and gingerbread version and both were incredible. The pumpkin pastry had pumpkin cheesecake filling and a buttery crumble at the top. The gingerbread pastry had a sweet cinnamon cream and the cutest little gingerbread man garnish.

Or put a major spin on them and make them savory. They make the most delicious chicken pot pies. I’ve also made an apple sausage filling that was a huge hit!

Chocolate Banana Filled Pastries

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 package of Pepperidge Farm Puff Pastry Shells
• 3/4 cup plus 2 tablespoons 2% milk
• 1/3 cup instant chocolate pudding
• Coffee Crisp or Heath Bar, crushed
• 1 small ripe banana, sliced thin or chopped into small pieces
• Mini chocolate chips for sprinkling

Instructions

1. Bake the puff pastry shells according to the package instructions. NOTE- I usually bake mine at a lower temp or less time because they get dark really fast (faster than the box says) for me.
2. Let them cool for about 10-15 minutes and then scoop out the inside portion and set it aside.
3. In a small bowl, combine the milk and chocolate pudding mix- it’s just 1/3 cup, not the whole box. Stir for 2 minutes and then set it in the fridge.
4. Crush the candy bar of your choice and sprinkle the pieces into each pastry shell. You won’t need the whole bar, just enough to cover the base.
5. Top that with 2-3 slices of banana or a thin layer of chopped bananas. The shells are shallow so lightly press down to leave enough room for the pudding.
6. Spoon the pudding mixture into each shell on top of the bananas, filling them to the rim.
7. Sprinkle a few mini chocolate chips on each and then top with the part of the shell that you removed earlier.
8. Serve right away!