In my English-speaking attempt to buy certain ingredients in a French market, I’m bound to run into some problems…pointing, nodding, and smiling are often my methods of choice. However, I occasionally come home with an ingredient I thought was something else. Case-and-point: Pâte brisée. My goal was to buy the flaky phyllo dough (i.e., think spanakopita and baklava)…however, what I bought was something called pâte brisée. Pâte brisée is the classic French pie or tart pastry. This easy-to-work-with, flaky, and buttery mistake turned into a delicious dessert when coupled with nutella and bananas. Here’s to more mistakes!
Ingredients:
*1 package Pâte brisée
*About 2-3 Tbs. Nutella
*1 Banana
*1 Tbs. butter, melted
1. Preheat oven to 350 degrees.
2. Using a large-mouth wine glass or beer glass (plenty of those here in Brussels), cut out circles in the pâte brisée. Place on a baking sheet lined with butter or parchment paper.
3. Top each piece of pâte brisée with about 1 tsp nutella, leaving a small border. Top with one slice of banana.
4. Fold over the pâte brisée to make a little pocket and seal with your fingertips. Brush the tops with a bit of melted butter and bake at 350 degrees for about 15-20 minutes. Its okay if the nutella oozes out…all the better! Serve with a dollop or whipped cream or ice cream! Cheers to mistakes!
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