Nutella and Banana Phyllo Pastries
These Nutella and Banana Phyllo Pastries deliver the perfect combination of textures in every bite—crispy, buttery layers of paper-thin pastry on the outside with warm, melted chocolate and sweet banana on the inside. They're impressive enough for entertaining yet surprisingly simple to make with just four ingredients!
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Whether you need a special breakfast pastry for a weekend brunch or a dessert that doesn't require hours in the kitchen, these hand-held treats strike the perfect balance.
They're lighter than traditional pastries but still deliver that satisfying contrast between crisp exterior and gooey filling that makes for an irresistible sweet treat.
I used to serve these as a crowd-pleasing dessert when I catered private events, and they never failed to impress.
For more chocolate dessert recipes, be sure to check out my classic Homemade Ice Cream Sandwiches, silky Chocolate Hazelnut Panna Cotta, or my Brown Butter Chocolate Chip Cookies.
Why This Recipe Works
- The flag-folding technique creates a perfectly sealed pocket that prevents leaking.
- Generous butter application ensures crisp, flaky layers and avoids the phyllo from becoming tough or chewy.
- It is a great make-ahead recipe that can be assembled in advance and baked just before serving.
- Simple ingredients like phyllo, Nutella and fruit transform into an impressive pastry that looks like it came from a bakery.
Ingredient Notes
- Phyllo Dough - These paper-thin sheets of unleavened dough can be found in the freezer section of most grocery stores. Athens and Apollo are reliable brands. Always thaw overnight in the refrigerator for best results.
- Salted Butter - I prefer salted butter here as it enhances the contrast with the sweet filling.
- Nutella - The classic chocolate hazelnut spread works perfectly, but you can substitute any high-quality chocolate hazelnut spread or even pistachio spread.
- Bananas - Choose bananas that are ripe but still firm enough to slice cleanly—yellow with just a few small brown spots is ideal. They should be sweet but not mushy.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Pastry brush (silicone or natural bristle)
- Sharp knife
- Baking sheets
- Parchment paper (optional, but helps with cleanup)
- Clean kitchen towel and plastic wrap for keeping phyllo moist
Step by Step Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Set up your phyllo workstation before unwrapping the dough. Have your melted butter and brush ready, create a space large enough to lay out a full sheet, and prepare your covering system—plastic wrap directly on the dough stack with a very lightly dampened towel over that. The goal is to keep the unused phyllo from drying out while you work.
Prepare the Phyllo Sheets
- Working with one sheet at a time, lay a phyllo sheet on your work surface with the long side facing you. Using your pastry brush, generously coat half of the sheet lengthwise with melted butter, applying it from the center outward to avoid tears.
- Fold the unbuttered half over onto the buttered half, gently pressing down to adhere. Brush the entire top surface with more butter until it looks glossy but not pooling.
Pro Tip: Don't skimp on the butter. It might seem like a lot, but proper saturation is key to achieving that beautiful golden color and crisp texture. Each sheet should look glossy after brushing.
Add the Filling
- Place one tablespoon of Nutella near one end of the rectangle, about 2 inches from the edge and centered width-wise. Use the back of your measuring spoon to flatten it slightly into a small disc.
- Arrange 3-4 thin banana slices on top of the Nutella, keeping the filling compact and centered.
Fold
- Continue folding the triangle up and over, maintaining the triangular shape, like folding a flag. Each fold should be neat and tight, with the filling remaining in the center.
- When you reach the end, brush any remaining phyllo tab with butter and fold it under to seal the package. The entire surface should be glossy with butter—add more if needed.
- Place seam-side down on the prepared baking sheet and repeat with remaining ingredients, spacing the pastries about 1 inch apart.
Pro Tip: Fold tightly and precisely. Each fold should be neat with the edges aligned. This creates a secure package and ensures even baking and browning.
Bake and Cool
- Bake in the preheated oven for 18-20 minutes, until deeply golden brown and crisp. Watch carefully after 15 minutes as they can darken quickly.
- Remove from the oven and let cool on the baking sheet for at least 10 minutes before serving. This resting time is crucial as the filling will be extremely hot.
Tips for Success
- Keep your phyllo covered at all times when not actively using a sheet. Even a minute of exposure to air can dry it out and make it brittle and difficult to work with.
- Exercise restraint with the filling. It's tempting to add more Nutella and banana, but overfilling will lead to leaks and potentially soggy pastry. One tablespoon of Nutella and 3-4 thin banana slices is perfect.
- Allow for proper cooling time. The filling reaches extremely high temperatures during baking. The 10-minute cooling period isn't just a suggestion—it's a safety measure to prevent burnt mouths!
Variations
Try these delicious alternatives:
- Replace the nutella and banana for my classic ricotta cannoli filling for a Sicilian twist.
- Substitute the banana with fresh raspberries or strawberries and the Nutella for dark chocolate pieces for a fruity variation.
- Drizzle a small amount of salted caramel over the Nutella before adding the bananas for an extra layer of flavor.
- For a completely different direction, fill with goat cheese and strawberry preserves inspired by my Strawberry Goat Cheese Poptarts.
How to serve Nutella and banana pastries
These versatile pastries can be served warm or at room temperature. For breakfast or brunch, pair them with a strong espresso or cappuccino to balance the sweetness. They're a perfect companion to my light and air Popovers for a special morning spread.
For a more decadent dessert presentation, serve with a scoop of vanilla gelato on the side or my Italian Affogato to create a striking hot-and-cold contrast.
You could even create a dessert tasting platter alongside my Flourless Chocolate Souffle Cakes and Pignoli Cookies.
The pastries pair beautifully with a glass of Vin Santo, the traditional Italian dessert wine, or even a hazelnut liqueur like Frangelico.
Storage & Freezing
These pastries are at their absolute best when freshly baked, but they can be stored in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 300°F oven for 5 minutes to restore some crispness.
For make-ahead preparation, you can assemble the unbaked pastries and freeze them on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to 1 month. Bake directly from frozen, adding about 5 additional minutes to the baking time and watching carefully for proper browning.
Note that once baked, these pastries don't freeze well as the texture of the phyllo becomes compromised when thawed. If you do have leftovers that you want to preserve, refrigeration is better than freezing.
FAQ
While puff pastry would create a different but still delicious pastry, the technique would need to be adjusted. Puff pastry is thicker and would require cutting into squares rather than the triangle folding method used here. The baking time would also need adjustment.
Tearing usually happens when the phyllo has dried out or when applying butter too forcefully. Make sure your sheets stay covered while working, and apply butter with gentle strokes from the center outward. Small tears aren't a disaster—the multiple layers will compensate.
You can assemble these up to 4 hours ahead and keep them covered in the refrigerator. Any longer and the phyllo may become soggy from the moisture in the filling.
Leaking typically occurs from overfilling or not sealing the edges properly. Use exactly one tablespoon of Nutella, make sure your banana slices aren't too thick, and ensure each fold is tight and sealed with butter.
Yes! Cut the phyllo sheets in half width-wise before starting the folding process, and use just 1-2 teaspoons of Nutella with one banana slice. Reduce the baking time to about 12-15 minutes.
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Phyllo Pastries with Nutella and Banana
Ingredients
- 24 sheets Phyllo Dough from a 1 pound package - there will be some leftover
- 1 cup salted butter (2 sticks), melted
- 1½ cups Nutella or chocolate hazelnut spread
- 2-3 Bananas thinly sliced into coins
Instructions
- Preheat the oven to 375 degrees.
- Place the sheets of phyllo under a piece of plastic wrap, then a lightly damp (not overly wet) tea towel or cloth on top. Keep them covered when not in use so they don't dry out.
- Remove one sheet of phyllo at a time and brush half of it, length-wise, liberally with melted butter.
- Fold the unbuttered side over the buttered side and use your hands to gently press and smooth it down. Brush another layer of butter all over the top.
- Place one tablespoon of Nutella and a few slices of banana in a little mound on one end of the dough. Be careful not to put too much or it will ooze out while baking.
- Take one corner and fold it over the filling to meet the other side to make a triangle. Continue folding, like a flag, until you reach the end.
- Brush the extra remaining piece of dough with butter and fold it over, then press down gently to seal everything in. It should be thoroughly saturated with butter. If not, brush with more.
- Place the turnover seam side down on a baking sheet, then repeat with the remaining ingredients.
- Bake for about 20 minutes, or until the phyllo is deep golden brown. Let cool at least 10 minutes before serving. Be careful, as the filling will be very hot.
Notes
- Keep your phyllo covered at all times when not actively using a sheet. Even a minute of exposure to air can dry it out and make it brittle and difficult to work with.
- Don't skimp on the butter. It might seem like a lot, but proper saturation is key to achieving that beautiful golden color and crisp texture. Each sheet should look glossy after brushing.
- Exercise restraint with the filling. It's tempting to add more Nutella and banana, but overfilling will lead to leaks and potentially soggy pastry. One tablespoon of Nutella and 3-4 thin banana slices is perfect.
- Fold tightly and precisely. Each fold should be neat with the edges aligned. This creates a secure package and ensures even baking and browning.
- Allow for proper cooling time. The filling reaches extremely high temperatures during baking. The 10-minute cooling period isn't just a suggestion—it's a safety measure to prevent burnt mouths!
I wanted to make something different for New Years Eve. This was better than I could have imagined! Easy! Phyllo dough was in the fridge and yes, very forgiving! I'll make this again! Thank you!
I'd include a photo if I could.
SO glad you loved the recipe! Thanks for leaving a comment 🙂
This was my first phyllo dough recipie and I did not disappoint!
So glad to hear that!
So I am actually going to make this tomorrow for my husband's birthday! I make my own home made Nutella (vegan) and this will be a great dessert that can easily be veganized! Thanks so much for sharing this!!!
Does this mean you can't be friends with Eva Halloween? 🙁
Reblogged this on Being Streets Ahead and commented:
This is from Nicole from Food Network Star and it looks amazing! I can't wait to try it! Good Luck Nicole!
thank you!!