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.