CHOCOLATE TRIANGLE WITH BANANA, PEANUTS AND HAZELNUTS

Preparing the filling. Melt the chocolate until it has a smooth, glossy texture. Mix the peanut butter with the hazelnut praline until you have a smooth, even mixture. Cut the banana into thin slices to make assembly easier.

Preparing the pastry. Lay out the sheets of filo or brick pastry on a clean surface. Brush each sheet with melted butter and sprinkle lightly with brown sugar to help them brown and become crispy during baking. For this type of recipe, we use JR’s ready-to-use brick pastry, which ensures a uniform shape and makes it easier to fold into triangles without compromising efficiency in a professional kitchen.

Assembling the triangle. Place a slice of banana at one end of the pastry. Add a small amount of the peanut and hazelnut mixture, along with a little melted chocolate. Stir in some chopped nuts to add texture. Fold the pastry over itself to form triangles, using the natural flexibility of JR’s brick pastry to ensure a neat seal and a stable structure during baking.

Baking. Place the triangles on a baking tray lined with baking paper and bake at 180 ºC for 12–15 minutes, until they are golden brown and crisp. It is important to keep an eye on the oven to prevent the pastry from burning, as it browns quickly.

Finishing touches and presentation. Allow to cool slightly, then dust with icing sugar. Optionally, decorate with strands of melted chocolate to enhance the visual presentation. It is recommended to serve warm to enjoy the contrast between the crispy exterior and the creamy interior.

Cooking tips

The balance of the filling is key: don’t overload the pastry to prevent it from losing its crisp texture during baking. The banana should be ripe but firm to retain its shape.

Using roasted nuts adds an extra touch of flavour and texture that really enhances the overall dish.

Culinary application

This type of triangle-shaped pastry is ideal for cafés, patisserie display cases or catering services, as it can be prepared in advance and baked just before serving.

It also works very well as a stand-alone dish on tasting menus or as a sweet snack in takeaway portions.

The chocolate triangle with banana, peanut and hazelnut strikes a balance between tradition and modernity, standing out for its simplicity of preparation and its impressive flavour and presentation.

A crunchy treat with a modern twist

This chocolate triangle with banana, peanut and hazelnut represents the perfect fusion of traditional pastry-making and contemporary quick-baking techniques. Its individual portion size makes it an ideal choice for display cases, catering and takeaway services, where presentation and ease of consumption are key. The combination of golden, crispy filo pastry with a warm, creamy filling creates a highly appealing contrast in both texture and flavour.

Furthermore, it allows for a wide range of variations depending on the nuts or type of chocolate used, making it easy to adapt to different menu styles. It is a dessert designed to surprise, with a balance of sweetness, intensity and lightness that makes it highly versatile in professional catering or creative home cooking.

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