Nuttella Banana Pockets Recipe

How to make it

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• Preheat oven to 350°F. Beat egg with a fork and set aside.
• Lightly flour a pastry board and rolling pin.
• Remove dough from package and divide into 3 rectangles.
• Seal perforated triangles together, pinching them as necessary. Then roll each rectangle until it is 9 by 7 inches.
• Cut each rectangle in half crosswise to make 6 smaller rectangles.
• Spread 1 heaping Tbsp.
• Nutella, leaving at least a 1/2-inch border, on one half of each rectangle.
• Place banana slices on top of Nutella, overlapping them slightly, about 10 slices per pocket.
• Fold dough over bananas and press down on edges of dough to seal.
• Brush reserved egg wash around edges with a pastry brush and gently fold rim of each pocket into itself to give it a good seal (forming a shape like a calzone or empanada).
• Place pockets onto an ungreased baking sheet and sprinkle with sugar.
• Bake at 350°F until golden brown, about 20 minutes.
• Beat cream with an electric mixer for about 3 minutes or until soft peaks form.
• Add remaining 2 Tbsp. Nutella and beat for a minute until stiff. Serve pockets with Nutella cream