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Preheat oven to 375°F.
Lay pastry on a flat surface. Cut into 4 squares.
In a small bowl, stir the banana with the marmalade, nutmeg and coconut.
Place a large dollop of the mixture into the center of each pastry square.
Brush the edges with beaten egg and fold one corner over to meet the other, forming a triangle, or alternately a rectangle.
Press edges together with a fork to seal tightly.
Brush tops with more egg wash and sprinkle with course sugar.
Place on a lightly oiled baking sheet and bake until puffed and golden, about 12 minutes.
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