Fruit & Nutella Pastry Cups

Posted on | September 10, 2010 | by Jennifer | No Comments | Print Recipe

Hey Lauren,

As I was making your Nutella pastry cups for the hundredth time, because all of my friends (in particular, Ben) are addicted, I had an idea! Because we’ve exchanged so many recipes and pictures of the food we’ve cooked and baked, mostly over email, I figured we should start a blog. I thought it would be a fun way to stay connected from so far away (besides our 50 phone calls to each other everyday) through our mutual foodie obsession, and a cool way to keep a running diary of the recipes we’ve made and exchanged. What better way to kick things off than with me cooking my favorite recipe of yours :) I LOVE YOU!!!

xoxo,
Jen

Banana, Strawberry, and Nutella Pastry Cups

Source: my lil sis Lauren

Ingredients

1 Pepperidge Farm puff pastry sheet
9 T Nutella hazelnut spread
8 oz strawberries
2 bananas
1 T confectioners sugar
1 can whip cream
9 t chocolate sauce
Hazelnut (optional)

Directions

Cut one sheet of nearly room temperature pastry dough into 9 squares (3 x 3). I use a pizza cutter, which seems to work best.
Stretch each square out just enough to fit into an ungreased muffin tin. Fold the corners that are exposed into the tin and press until evenly covering the inside of the tin. Repeat for remaining squares. Bake for about 10-15 minutes at 350 until lightly golden brown.
While pastry is baking, cut bananas and strawberries into bite sized chunks. Lightly coat with confectioners sugar to give a bit more sweetness to the fresh fruit.
Remove the pastry from the oven when it is a light golden brown. It will puff up filling the inside of each muffin tin. While it is still warm, press gently around the inside with a spoon to open up each pastry forming a “pastry cup”. Remove muffin tin from oven, and while still warm, press a spoon into each pastry to open them up. Spread a spoon full of Nutella into each pastry and spread evenly around the inside of the pastry.
Also while still warm, spread the Nutella into the inside of the pastry cups. It is much easier to spread when the warm pastry melts the Nutella.
Viola! Top each pastry with a heaping spoonful of the banana and strawberry mixture, a swirl of whip cream, a drizzle of chocoate sauce, and a shaving of hazelnut (optional).
This is my favorite desert, all time ever! Pastry, fruit and Nutella go so well together (this is a slight deviation on a French crepe desert recipe), and you feel as though it’s somewhat healthy with the fruit, hahah.