Banana Cheese Pastry Pockets
Sweet ripe bananas and melted cheese tucked between layers of flaky flatbread create an irresistible handheld treat. The filling turns gooey and sweet while the pastry crisps up beautifully in the oven.
Story
This simple recipe turns store-bought layered flatbread into something special. The cold flatbread sheets separate beautifully when baked, creating those irresistible crispy layers while the banana-cheese filling becomes warm, sweet, and creamy.
Ingredients
Instructions
Thaw the flatbread
Remove the frozen flatbread sheets from the freezer and let them sit at room temperature for about 3 minutes. They should be pliable but still cool—easier to handle and less likely to tear.
Prepare the banana filling
Peel the bananas and mash them with a fork until smooth. Stir in the shredded cheese until evenly distributed throughout the banana mixture.
Assemble the pastries
Line a baking tray with parchment paper. Place one flatbread sheet on the tray. Spread the banana and cheese mixture evenly over the surface, leaving a small border around the edges. Sprinkle with sugar to taste.
Seal and top
Place the second flatbread sheet on top and press the edges firmly together to seal. Brush the top generously with beaten egg yolk and scatter sesame seeds over if desired.
Bake until golden
Preheat your oven to 180°C (350°F). Bake for 15 minutes until the top is beautifully golden brown and crispy. Let cool for a few minutes before slicing into portions.