I fell for these turnovers the first time I tried them — warm, flaky pastry cradling a molten ribbon of Nutella and peanut butter with tender banana slices. They feel indulgent and special, but they come together faster than you’d expect. No complicated dough, no hours of rising: just thawed puff pastry and a few pantry staples.
As a home baker, I appreciate recipes that deliver bakery-level texture with straightforward technique. These turnovers puff, brown, and caramelize beautifully in the oven, and the combination of Nutella and peanut butter gives a rich, balanced flavor that’s not overly sweet. Cinnamon sugar adds a tiny professional flourish that makes them irresistible.
This post walks you through every step, practical tips to avoid soggy filling or a burst seam, and smart swaps if you want to adapt for allergies or what’s on hand. If you want a quick, crowd-pleasing dessert or a weekend brunch treat, this recipe is a reliable go-to.
Ingredient List
- 1 square of puff pastry, thawed — provides the flaky, buttery shell; keep it cold but pliable so it puffs well.
- 1 large egg — used for the egg wash to give the turnovers a glossy, golden finish.
- 2 tablespoons water — beaten with the egg to make the egg wash smooth and easier to brush.
- 1/2 cup Nutella — the primary chocolate-hazelnut flavor; soft enough to spread into the filling.
- 1/4 cup peanut butter — adds nuttiness and body to the filling and helps balance the sweetness.
- 1 banana, sliced — provides freshness and a tender texture; use a banana that’s ripe but still firm.
- Cinnamon sugar — a sprinkle for warmth and a lightly crunchy top; use a mix of granulated sugar and ground cinnamon.
Nutella Peanut Butter and Banana Turnovers in Steps
- Preheat oven to 450°F and place an oven rack in the center. Line a baking sheet with a Silpat.
- Unfold or gently roll the thawed puff pastry to an even square. Cut the square into 4 equal smaller squares and place them on the Silpat-lined baking sheet, spacing them apart.
- In a small bowl, beat the large egg with 2 tablespoons water until combined; set the egg wash aside.
- In another bowl, mix 1/2 cup Nutella and 1/4 cup peanut butter until smooth.
- Divide the Nutella–peanut butter mixture into four equal portions. Spoon one portion onto the center of each pastry square, leaving about a 1/2-inch border around the edges.
- Place four banana slices on top of the filling on each square. Lightly sprinkle cinnamon sugar over the banana slices.
- Lightly brush the pastry borders with the egg wash, fold each square diagonally to form a triangle, and press the edges together firmly with a fork to seal.
- Brush the tops of the sealed turnovers with more egg wash, sprinkle a little more cinnamon sugar on top if desired, and cut a small vent hole in the top of each turnover.
- Bake on the center rack for about 15 minutes, until the turnovers are puffed and golden brown.
- Remove from the oven and let the turnovers rest a few minutes before serving, as the filling will be very hot.
The Upside of Nutella Peanut Butter and Banana Turnovers
These turnovers deliver a big payoff for minimal effort. The puff pastry creates a bakery-style exterior that’s crisp and airy, while the Nutella–peanut butter filling stays satisfyingly gooey inside. Bananas add natural sweetness and a soft texture that contrasts with the flaky shell.
They’re versatile: serve warm for a decadent dessert, pair one with coffee for an indulgent breakfast, or pack them cooled as a weekend picnic treat. Because assembly is straightforward, they scale nicely when you want more servings.
What to Use Instead
- Swap the puff pastry for store-bought phyllo sheets (brush with melted butter between layers) if you prefer a crispier, multi-layered crunch.
- If you don’t have Nutella, a chocolate-hazelnut spread or a good-quality chocolate spread works well.
- Instead of peanut butter, any nut or seed butter (almond, cashew, sunflower) will add a similar richness.
- Use apple or pear slices in place of banana for a firmer, less melty filling if you want a different fruit profile.
What You’ll Need (Gear)
- Small rimmed baking sheet — contains any drips and gives even browning.
- Silpat or parchment paper — prevents sticking and helps with clean release.
- Sharp knife or pizza cutter — to cut the puff pastry square into 4 pieces cleanly.
- Small bowls — one for egg wash, one for the Nutella–peanut butter mix.
- Spoon and fork — for dividing filling and sealing edges.
- Pastry brush — for applying egg wash neatly.
- Oven mitts and a cooling rack — for safe removal and cooling.
Watch Outs & How to Fix
Even simple recipes have a few common pitfalls. Here’s what I watch for and how to fix problems when they happen.
- Filling leaks out or turnovers burst. Make sure to leave about a 1/2-inch border when putting the filling on the pastry, press edges firmly, and crimp with a fork. If the seams split while baking, place a small piece of foil over the split to prevent excessive leakage and continued browning.
- Soggy bottom. A soggy underside usually means the filling was too warm or the oven rack was too low. Use the center rack and avoid overfilling. Let very soft spreads chill briefly so they’re not overly runny when placed on pastry.
- Filling remains too hot. The Nutella and peanut butter hold heat. Allow the turnovers to rest a few minutes after baking; a short pause will make them safer to eat and set the filling slightly.
- Pastry didn’t puff evenly. Puff pastry needs an even surface and high heat to rise properly. Make sure the pastry was thawed but still cool and that the oven was preheated to 450°F before baking.
Smart Substitutions
Substitutions can adapt the recipe for allergies, preferences, or what’s in the pantry. Below are practical swaps that preserve texture and balance.
- Nutella: Any chocolate spread or creamy chocolate hazelnut alternative works. For a less sweet option, use a dark chocolate spread.
- Peanut butter: Almond butter, cashew butter, or sunflower seed butter are excellent for different flavor profiles or to avoid peanuts.
- Banana: Thinly sliced apple or pear adds a firmer bite and holds up well without over-softening. Canned pie filling (apple or cherry) can work in a pinch, but watch moisture levels.
- Cinnamon sugar: Swap for a coarse sugar topping or omit entirely if you prefer a purer nut-chocolate flavor.
Method to the Madness
Why does this approach work? A couple of technique points make all the difference.
Temperature and timing
High oven heat (450°F) gives the puff pastry a rapid burst of steam, which creates distinct layers and a light, airy texture. That first few minutes in the hot oven are crucial, so don’t open the door early. Fifteen minutes is usually enough; you want a deep golden color as your cue to remove them.
Sealing and vents
Sealing the edges firmly prevents leaks and trapped steam from rupturing the pastry. Crimping with a fork compresses the layers at the seam. The small vent hole in the top lets steam escape so the filling doesn’t explode out of the pastry and helps the top brown evenly.
Balancing moisture
Bananas are moist, and so are Nutella and peanut butter at room temperature. Keeping the filling portioned (not piled) and leaving that 1/2-inch border helps manage moisture. If your filling is very soft, chill it briefly so it’s easier to handle and less likely to make the pastry soggy before baking.
Shelf Life & Storage
These turnovers are best served warm, within a few hours of baking. That said, here’s how to store and reheat if you have leftovers.
- Room temperature: Store in an airtight container for up to 24 hours. The pastry will lose some crispness but will still taste good.
- Refrigerator: Keep in an airtight container for up to 2 days. Cold storage will firm up the filling; reheat before serving.
- Reheating: Warm in a 350°F oven for 8–10 minutes (or until heated through) to refresh the crisp exterior. Avoid microwaving if you want to maintain flakiness—microwaving makes pastry soggy.
Common Questions
Here are concise answers to the questions I get most often about these turnovers.
- Can I freeze them? Yes. Bake, cool, then individually wrap and freeze up to 1 month. Reheat from frozen in a 350°F oven for 12–15 minutes.
- What if my puff pastry tears? Patch small tears by overlapping a bit of extra dough and pressing to seal. Small imperfections won’t affect flavor.
- Can I make them dairy-free? The recipe as written doesn’t include butter, but check your puff pastry label—many contain butter. Use a dairy-free puff pastry to make them dairy-free.
- Are these suitable for kids? Yes, but be cautious: the filling will be very hot right out of the oven. Let them rest a few minutes and slice into smaller portions for little hands.
- Can I reduce sugar? The main sugar comes from the Nutella and cinnamon sugar. You can skip the cinnamon sugar to cut some sweetness; the turnover will still be delicious.
Make It Tonight
If you want to make these tonight: preheat the oven, thaw one square of puff pastry while you gather your tools, and mix the filling in a couple of minutes. Assembly takes about 10 minutes; baking is roughly 15. Let them cool briefly, plate, and enjoy a warm, flaky pastry that tastes like something from a neighborhood bakery but with zero fuss.
Quick checklist: Puff pastry thawed, egg wash ready, Nutella and peanut butter mixed, banana sliced, Silpat or parchment on a baking sheet, oven at 450°F. Follow the steps, mind the seal, and you’ll have golden, irresistible turnovers in under half an hour.
Nutella Peanut Butter and Banana Turnovers
Ingredients
Ingredients
- 1 square of puff pastry thawed
- 1 large egg
- 2 tablespoons water
- 1/2 cup Nutella
- 1/4 cup peanut butter
- 1 banana sliced
- Cinnamon sugar
Instructions
Instructions
- Preheat oven to 450°F and place an oven rack in the center. Line a baking sheet with a Silpat.
- Unfold or gently roll the thawed puff pastry to an even square. Cut the square into 4 equal smaller squares and place them on the Silpat-lined baking sheet, spacing them apart.
- In a small bowl, beat the large egg with 2 tablespoons water until combined; set the egg wash aside.
- In another bowl, mix 1/2 cup Nutella and 1/4 cup peanut butter until smooth.
- Divide the Nutella–peanut butter mixture into four equal portions. Spoon one portion onto the center of each pastry square, leaving about a 1/2-inch border around the edges.
- Place four banana slices on top of the filling on each square. Lightly sprinkle cinnamon sugar over the banana slices.
- Lightly brush the pastry borders with the egg wash, fold each square diagonally to form a triangle, and press the edges together firmly with a fork to seal.
- Brush the tops of the sealed turnovers with more egg wash, sprinkle a little more cinnamon sugar on top if desired, and cut a small vent hole in the top of each turnover.
- Bake on the center rack for about 15 minutes, until the turnovers are puffed and golden brown.
- Remove from the oven and let the turnovers rest a few minutes before serving, as the filling will be very hot.
Equipment
- Oven
- Baking Sheet
- Silpat
- Small Bowl
- Bowl
- Fork
