Posted in Home Baking

In Which We Have a Sweet, Crisp, Hazelnutty, Snack…

Crisp, golden pastries for afternoon noshing...

If you’ve run out of ideas as to what to eat on a boring afternoon at home, I would suggest that you run to your local supermarket and greengrocer (or fruit stall) and grab some puff pastry from the freezer section, a jar of Nutella, and some latundan bananas to make these tasty little turnovers for merienda, the local take on a filling high tea.

To describe the flavors of this particular pastry would be to say that it is reminiscent of pain au chocolat in the sense that you have gobs of molten chocolate encased in a flaky, buttery dough shell.  However, the fact that gianduia was used instead of plain chocolate adds a mouth-filling nuttiness balanced by the sweet-tart flavor of ivory-fleshed banana.

Throw in the fact that these are dead-easy to do, you have a seriously unbeatable tea-time treat you’ll want to bake and eat over and over.

Have one... Or more... We've lots!

Piramidi di Gianduia (Gianduia Pyramids)

  • 1 package pre-cut puff pastry squares (approximately 10 squares), thawed
  • 5 tablespoons Nutella or other commercial gianduia
  • 1 ripe latundan banana [apple banana; platano manzano], sliced into 10 equal portions
  • milk for brushing
  • 1/2 teaspoon butter or margarine for greasing the baking sheet

Preheat oven to 350 degrees / Gas Mark 4.  Lightly grease a standard baking sheet; set aside.

Place a banana quarter in the middle of a puff pastry square.  Top with about half a tablespoon of the Nutella.  Fold the pastry over to form a triangular parcel and seal the edges shut by pressing down with the tines of a fork.  Repeat with the remaining ingredients.

Lightly brush the parcels with milk.  Bake for 25 – 30 minutes or till golden brown.  Remove from oven and allow to cool for about a minute before serving.

Makes 10 pastries.

Ooh, the chocolate's spilling out!

Most of the people who have tried these little treats love them with a tall iced coffee cut with milk.  My personal preference, however, runs to simply pairing these sweet, crisp bites with a glass of cold milk.  Ah, happiness just is…




Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

3 thoughts on “In Which We Have a Sweet, Crisp, Hazelnutty, Snack…

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