Nutella and Banana Pastry Purses You Can Make in 20 Minutes

Nutella and banana pastry purses are one of those treats that look like you spent the afternoon baking when you actually only used 20 minutes and a sheet of store-bought puff pastry. Each little bundle is golden and flaky on the outside, with a warm, melty Nutella and banana filling tucked inside. They work for dessert, brunch, an after-school snack, or honestly just because it is a Tuesday and you want something that feels a little special.

What You Need

The ingredient list is short, which is part of the charm here. You need one sheet of thawed puff pastry, about three tablespoons of Nutella, one ripe banana, one egg for the egg wash, and a small pinch of flaky salt if you want to take things up a notch. That is genuinely it.

Ripe bananas matter here. A banana that is just barely yellow will not have enough sweetness or softness to melt into the Nutella the way you want. Look for one with some brown spots on the skin. It will be sweeter and softer, and the filling will taste much more cohesive once baked.

For tools, you need a baking sheet lined with parchment paper, a sharp knife or pizza cutter, a small bowl for the egg wash, and a pastry brush. If you do not have a pastry brush, a finger or a folded piece of paper towel works fine.

How to Make Pastry Purses

Preheat your oven to 400 degrees Fahrenheit. While it heats up, unfold your thawed puff pastry on a lightly floured surface and cut it into six equal squares. A pizza cutter makes this faster than a knife, but either works.

Spoon about half a teaspoon of Nutella into the center of each square. Do not overfill. It is tempting, but too much filling makes it hard to seal the purse and the Nutella can bubble out and burn on the pan. Slice your banana into thin coins and place two or three slices on top of the Nutella on each square.

To form the purse shape, bring all four corners of the pastry square up to meet in the center above the filling. Pinch them together firmly, then twist slightly so they hold. Press the seams along the sides closed with your fingers. They do not need to be perfect. A little rustic look is part of the appeal, and the puff pastry will puff up and fill in most gaps as it bakes.

Place the purses on your parchment-lined baking sheet with a couple of inches between each one. Whisk the egg with a teaspoon of water and brush it over each purse. This is what gives them that deep golden color. If you are using flaky salt, add a small pinch on top now.

Bake for 15 to 18 minutes until the pastry is puffed and deeply golden. Let them cool for five minutes before serving. The filling will be very hot right out of the oven.

Tips for Getting Them Right

Keep your puff pastry cold until the moment you work with it. If it gets warm and soft, it becomes sticky and hard to handle, and it will not puff up as dramatically in the oven. If your kitchen is warm, pop the cut squares back in the fridge for ten minutes before filling them.

Do not skip the egg wash. It is a small step but it makes a visible difference in the final color and sheen of the pastry.

If you want to make these ahead, you can assemble the purses, place them on the baking sheet, and refrigerate them for up to four hours before baking. They go straight from the fridge to the oven, no need to let them sit at room temperature first.

Ways to Switch Up the Filling

Nutella and banana is a classic combination that rarely needs improving, but there are a few variations worth knowing about. Sliced strawberries work beautifully in place of banana if you want something a little brighter. A small cube of cream cheese tucked under the Nutella adds a slight tang that balances the sweetness nicely.

For a version that works well for kids to help with, you can swap Nutella for peanut butter and use banana the same way. The flavor is different but the method is identical and kids tend to find the peanut butter version easier to work with since it is a little thicker and less likely to slide around.

If you want to make these feel more dessert-like, dust the finished purses with powdered sugar once they have cooled slightly. A small scoop of vanilla ice cream on the side turns them into something you could serve at a dinner party without any apology.

Serving and Storing

These are best eaten the day they are made, when the pastry is still crisp and the filling is soft. If you have leftovers, store them in an airtight container at room temperature and reheat them in a 350 degree oven for about eight minutes. Microwaving them makes the pastry soft and a little chewy, so the oven is worth the extra few minutes.

For a brunch spread, make a double batch and set them out on a wooden board alongside some fresh fruit and coffee. They are easy to eat with your hands, which makes them a low-fuss option when you have people over.

Frequently Asked Questions

Can I use frozen puff pastry straight from the freezer? No, frozen puff pastry needs to thaw before you can work with it. The easiest method is to move it from the freezer to the refrigerator the night before. If you forgot, you can thaw it on the counter for about 30 to 40 minutes, but watch it closely so it does not get too warm and sticky.

Why did my pastry purses open up in the oven? This usually happens when the seams were not pressed firmly enough, or when there was too much filling pushing the pastry apart. Make sure to pinch the edges together well and give the tops a little twist before baking. A bit of egg wash on the seams before pressing them closed can also help them hold.

Can I make these with homemade puff pastry? You can, and homemade puff pastry will give you an even flakier, butterier result. That said, store-bought puff pastry is genuinely good and makes this recipe much more accessible on a weeknight. Brands like Pepperidge Farm and Dufour both work well.

How do I know when the pastry purses are done baking? Look for a deep golden brown color all over, not just on the top. The base of the purse should also be golden rather than pale. If the tops are browning too fast, loosely tent the pan with foil and continue baking until the sides and bottom catch up.