Air Fryer Recipe
Banana & Nutella Stuffed Puff Pastry
A simple, delicious banana and Nutella stuffed puff pastry, just right for cooking in the air fryer.
Ingredients
- 1 sheet of puff pastry
- 2 ripe bananas
- 1/2 cup Nutella spread
- 1 egg
- Flour for dusting
Method
- If the puff pastry sheet is frozen, let it thaw at room temperature for about 30-40 minutes.
- Slice the bananas into thin rounds and have the Nutella ready.
- Lightly flour the work surface, then roll out the pastry sheet.
- Cut the sheet into equal squares, around 4 inches each.
- Spoon a teaspoon of Nutella into the centre of each square, then place the banana slices on top.
- Fold one corner of the pastry over to the opposite corner to make a triangle, then press the edges closed with a fork.
- Beat the egg, then brush a thin layer of egg wash over each pastry.
- Preheat the air fryer to 180°C (355°F).
- Place the pastries in a single layer in the air fryer basket and cook for 8-10 minutes, until golden brown.
- Leave the pastries to cool slightly before serving.
Why this works in an air fryer
Air-fryer convection drives moisture off the puff pastry surface quickly, so its butter layers steam and separate before the banana softens too much. A thin egg wash improves browning, while sealing the edges limits Nutella leakage as the filling liquefies.
Equipment notes
Assumes a 5–6 litre basket holding 4–6 pastries with space between them; in a small single-drawer model cook in batches and check at 7 minutes, while dual-zone drawers may brown slightly slower on the inner sides, so swap drawer positions or rotate pastries halfway if your model has uneven heat.
Common pitfalls
- Nutella bubbling out at the seams before the pastry colours? The edges were under-sealed or overfilled; use no more than 1 teaspoon filling and press the fork firmly through both pastry layers.
- Pastry looks pale and soft at 10 minutes? The basket is crowded or the pastry was too warm; cook fewer at once and add 2–3 minutes, chilling the next batch for 10 minutes before air frying.
- Dark tips but a doughy centre? The air fryer is running hot or the squares are too thick; reduce to 170°C and extend by 2–4 minutes so the laminated layers can cook through.
- Banana slices turning watery and making the base soggy? The banana was overripe or cut too thick; use just-ripe bananas and thin rounds, keeping them centred away from the sealed edges.
Variations & substitutions
- Use chocolate hazelnut spread with chopped hazelnuts for crunch; the nuts toast quickly, so check from 7 minutes to prevent scorching.
- Swap banana for thin strawberry slices; they release more juice, so use fewer slices and seal especially well to avoid leaks.
- Add a pinch of cinnamon to the banana; it does not change timing but makes the filling taste warmer and less sweet.
- Use ready-rolled all-butter puff pastry for a richer result; it may brown faster than standard pastry, so start checking at 7 minutes.
Storage & reheating
Keep cooled pastries in an airtight container in the fridge for up to 2 days and reheat in the air fryer at 160°C for 3–4 minutes until the pastry re-crisps.
Nutrition
Calories: 250
