Brought to you by Snap A Bite.

Pecan Banana Danish

Preparation time: 10 min
Cooking time: 20-25 min
Serves: 4 pastries


75 gr pecan nuts
4 teaspoon(s) of maple syrup
2 teaspoon(s) of vanilla extract
3 tablespoon(s) of mascarpone
1/2 banana(s)
4 sheet(s) of puff pastry


For the pecan banana paste
Roast the pecan nuts for about 10 minutes on 200°C (392°F).
Add a handful of nuts to the mortar.
Crush the nuts until you get a butter-like consistency.
Continue until all nuts are chrushed.
Add the maple syrup, mascarpone, vanilla extract and the mashed banana to the nuts.
Stir until mixed together thoroughly.

Assembling the pastry
Mentally divide the pastry intro three parts.
Make incissions in the left and right part of the pastry.
Spread out the paste in the middle part of the pastry.
Fold the right and left parts of the pastry over the middle.
Brush the pastry with a little bit of water (or eggwash).
Add some crushed nuts on top of the pastry.

Bake for 20-25 minutes on 220°C (428°F) or until brown.


The spread is heavenly on bread as well! 


a recipe thought out by Snap A Bite.