Chef Karla’s WhammaBanana Pastries

Here’s Artisan Kitchen’s delicious recipe for Chef Karla’s WhammaBanana pastries.

1 Tube Jumbo size Crescent roll dough (8ct.)

4 firm, but ripe bananas peeled and cut in half

Ginger Preserves (fig, apricot work well too)

1 cup chopped toasted hazelnuts

1 Cup Brown Sugar


Lay out crescent dough with the points facing up.
Add a Tablespoon dollop of your chosen preserves to the wide end of the triangle.
Roll your banana half into the hazelnuts pressing firmly so that the hazelnuts encrust the banana. 
Place the banana on top of the preserves, wrap the ends of the dough around the ends of the banana and roll like you would if you were making regular crescent rolls.
Roll your pastry in the brown sugar and coat evenly.
Place on a lightly sprayed parchment lined cookie sheet & bake in a 350 degree oven for 15-18 minutes or until golden brown and heated thru.
Place on serving plate, top with Nutella, garnish with the left over hazelnuts & serve while warm.
Perfect served Al A Mode. 

Related Articles