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Ingredients
1 sheet of puff pastry
2 bananas
150g vanilla yoghurt
100g cream cheese, at room temperature
Method
Cut the pastry into 3 strips place onto a baking paper lined baking tray and bake at 190oC for 10 minutes until puffed up and golden brown, allow to cool completely.
Blend the bananas to a smooth paste then whisk through the cream cheese until smooth.
Place the yoghurt into your food mixer and whisk until light and airy (about 10 minutes)
Fold the banana mix together with the whipped yoghurt then fill a piping bag with the mixture.
Cut a small hole in one end of the puffed pastry and pipe the mixture in until it is full.
Refrigerate the stuffed pastry for at least 1 hour before serving.
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