Ingredients
Dough Ingredients
- 100 grams (0.5 cup) butter
- 30 grams (2 tablespoons) sugar
- 100 grams (0.5 cup) sour cream
- vanilla
- 1 teaspoon baking powder
- 0.5 teaspoon turmeric for color (optional)
- 240 grams (2 cups) flour
Filling
- 200 grams (0.5 pound) cottage cheese
- 50 grams (4 tablespoons) sugar
- 1 egg yolk
- 1 tablespoon flour
- 1 teaspoon cocoa powder and a little water for decoration
Equipment
- Mixing Bowl
Use a large, sturdy bowl for mixing your dough and filling ingredients. A non-slip base can be especially helpful.
- Spatula
A silicone spatula is great for combining ingredients smoothly without scratching your bowls.
- Rolling Pin
Ensure your rolling pin is lightly floured to prevent the dough from sticking. Consider a non-stick rolling pin for ease of use.
- Baking Sheet
Line your baking sheet with parchment paper to avoid sticking and make clean-up a breeze.
- Pastry Brush
A soft brush is perfect for painting the cocoa stripes to give your pastries the look of real bananas.
Instructions
Step 1
Dough Preparation
Step 2
Filling Preparation
Step 3
Assemble and Bake
Servings
Turn your next get-together into a memorable event with these whimsical and delicious banana-shaped pastries. 🥳
For Breakfast: Serve these pastries alongside a hot cup of coffee or tea. They're a delightful morning treat that will brighten anyone's day. ☕️
At a Party: Arrange them on a tray with some fresh fruits and a variety of dips. They would be a conversation starter and an instant hit at any party! 🎉
As a Dessert: These pastries can be served with a scoop of vanilla ice cream and a drizzle of chocolate syrup. It’s a heavenly combination that your taste buds will thank you for. 🍨🍫
Variations
Whether you're catering to dietary restrictions or just want to try something new, we've got you covered with these variations! 🌿✨
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder is also gluten-free. 👐😊
Vegan Version: Use a plant-based butter, replace sour cream with coconut cream, and use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of the egg yolk in the filling. The flavor remains divine! 🌱💚
Faq
- Why is my dough too sticky?
If your dough is too sticky, add a little more flour gradually until it reaches the right consistency. Be careful not to add too much, or it will become tough.
- Can I use a different filling?
Absolutely! Feel free to get creative with fillings. Options like sweetened ricotta, Nutella, or fruit preserves work wonderfully too.
- Do I need to refrigerate the dough?
Yes, refrigerating the dough for at least 20 minutes helps it to firm up, making it easier to handle and shape.
- What's the best way to store these pastries?
Store them in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
- How can I get the cocoa stripes to look more like a real banana?
Use a fine pastry brush and make quick, light strokes to mimic the natural speckled look of bananas. Practice makes perfect!
- Can I double the recipe?
Yes, you can double (or triple!) the recipe easily. Just make sure to scale up all your ingredients accordingly, and you might need to bake in batches to ensure even cooking.
