Heavenly Banana-Pudding Squares

These squares are truly heavenly.

Especially for banana and pudding lovers like me, for example.

So if you feel like something delicious like this, here is the recipe…

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To prepare the Heavenly Banana-Pudding Squares you need:

1 package (400 grams) puff pastry

4 ripe bananas

1 1/2 packets (180 grams) sponge biscuit rounds (or lady fingers)

1 packet  powdered vanilla pudding (without sugar)

1 packet powdered banana pudding (without sugar)

12 tablespoons sugar (for the pudding)

4 cups (1 liter) milk (or any amount the two puddings call for in their instructions)

confectioner’s sugar to sprinkle on top

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1. Let the puff pastry thaw according to the instructions on the package.

2. Preheat an oven to 350 F (175 C).

3. Roll out the dough on a floured surface to twice the size of the baking pan you are going to use (we need one layer of the puff pastry for the bottom and one for the top of the pie).

Using a knife, cut the rolled out dough into two equal parts.

Transfer the first sheet onto the bottom of the greased pan.

4. Now we are going to need the sponge biscuit rounds. They are soooo yummy – I grew up on them.

Place the biscuits over the puff pastry layer.

Nice!

5. Take 4 sweet ripe bananas.

Cut each of them into two halves…

… and then into slices.

Just like this.

6. And onto the biscuits they go.

7. Now it’s the right time to prepare the pudding (follow the instructions on the packet).

Mix the vanilla pudding with the banana pudding and prepare them both together.

Mmmmm… – this already smells heavenly.

8. Pour the pudding over the biscuits and bananas…

… and spread it with a spoon until everything is nicely covered with the pudding.

9. Cover the pudding layer with the second part of the dough.

The pudding is going to release steam while baking so it’s fine to help it a bit by creating these little steam vents.

(Since the pie tends to rise while baking I recommend placing a piece of aluminium foil right underneath the baking pan – onto the bottom of the oven – just in case a few drops of pudding overflow. The aluminium foil will catch any spills and you can remove it from the oven easily.)

10. Bake for about 35-40 minutes.

Remove from the oven and let set and cool.

Sprinkle with some confectioner’s sugar if you feel like it.

Oh, and cut into squares of course.

Store in a refrigerator and – most importantly – ENJOY Dear Friends!

(There are many more lovely posts for you to see here.)

Thumbprint Cookies

Thumbprint Cookies – you may also know them as Polish Tea Cakes or Butterballs.

Combining all things people love so much – butter, nuts and jam – they are classic and favorite cookies for any occasion.

And you know what? They are also really easy to make –  just have a look!

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To prepare the Thumbprint Cookies you need:

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg

1/2 teaspoon vanilla extract

1 cup (140 grams) all-purpose flour

1/8 teaspoon salt

3/4 cup (100 grams) walnuts (or hazelnuts or almonds or pecans)

1/2 cup jam (any flavor you like)

~~~

1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper and place the nuts on the sheet.

3. Toast the nuts for about 10 minutes.

4. Remove the nuts from the oven and let cool.

Then chop them finely and place them into a bowl.

Nice!

5. Now let’s make the dough.

In the bowl of your electric mixer mix the butter and sugar until light and fluffy.

6. Separate the egg and add the egg yolk to the batter.

Add the vanilla extract.

And then add the flour and salt to the batter and beat until just combined.

7. On a lightly floured surface form a log from the dough and cut it into about 12 – 15 equal pieces.

8. Form a ball from each piece and refrigerate for about 30 minutes (the balls will be easier to work with when refrigerated).

9. In a bowl whisk the egg white until frothy.

10. Dip a ball into the whisked egg white…

11. … and then roll in the nuts lightly.

Place the balls onto the prepared baking sheet spacing about 1 inch (2,5 cm) apart.

12. And now the funny part!

Take one well-built thumb and make an indentation into the center of each cookie.

13. Using a teaspoon, fill the cookie with the jam (if you want to make it more neat you can use a pastry bag or – like me – a small plastic bag with one corner cut off).

14. Bake for about 13-15 minutes.

Remove from the oven, place on a wire rack and let cool.

If you are planning to make these cookies in advance, you can bake them without the jam filling (in that case, reduce the baking time by a few minutes). They can be stored for about one week and filled with jam the same day as serving.

This recipe makes about 15 cookies.

Enjoy!

(To see more of my posts click this or “Home”.)

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