ingredients:

• 2 bananas

• ¾ sheet puff pastry

• Pistakio Crunchy Pistachio Spread

• 2 tbsp melted chocolate

• 1 egg

• Pistakio Creamy Pistachio Spread (optional, for topping)

• Crushed pistachios (optional, for topping)

instructions:

• Using a knife, carefully create a hollow center in each banana by inserting the blade down the middle. Use a spoon to scoop out the banana flesh, creating space to stuff.

• Stuff the hollowed bananas with Crunchy Pistachio spread.

• Cut the puff pastry into long 1/2" vertical strips.

• Wrap each stuffed banana with two strips of puff pastry.

• Whisk the egg and brush the puff pastry with the egg wash for a golden finish.

• Bake at 350–365°F (175–185°C) for 20–25 minutes, or until the pastry is puffed and golden brown.

• Once baked, top with Creamy Pistachio Spread, drizzle with melted chocolate, and sprinkle crushed pistachios for extra crunch and flavor.