Phyllo Pastries with Nutella and Banana

Baked phyllo triangles with powdered sugar, one broken open showing Nutella filling, with banana slices.

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Phyllo Pastries with Nutella and Banana

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!

Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: 24 pastries

Calories: 234kcal

Author: Nicole Gaffney

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!

Nutrition