Ingredients
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2 sheets of ready-roll puff pastry (Vegan & gluten-free)
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6 tablespoons of Vegan Nutella
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2 medium-sized bananas
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3 tablespoons of dairy-free milk (for the “egg wash”)
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2 tablespoons of caster or granulated sugar
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1 packet of dairy-free white chocolate buttons
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2 tablespoons of icing sugar (for dusting)
Instructions
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Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
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Unroll puff pastry sheets on a lightly floured surface. Smooth out any creases gently.
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Slice bananas into thin rounds.
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Place a spoonful of vegan Nutella on one half of each pastry rectangle. Top with banana slices, leaving 1–2 cm along edges.
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Fold pastry over the filling and seal edges with a fork.
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Cut thin pastry strips and layer over the hand pies to create the mummy effect. Leave gaps for eyes.
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Place two dairy-free white chocolate buttons in each gap for the eyes.
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Mix dairy-free milk with sugar and brush lightly over each pie for a golden finish.
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Bake 15–20 minutes until golden and crisp.
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Cool slightly and dust with icing sugar before serving
Notes
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Customize with different fruits like strawberries or apples.
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Make mini versions for bite-sized treats.
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Assemble ahead and refrigerate for up to 24 hours before baking.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes