1 ½ sheets puff pastry, just thawed
170g Caramilk Hokey Pokey
1 ripe banana, peeled, halved lengthways
300ml thickened cream, whipped, to brush and serve
- Lay 1 sheet of pastry on a clean work surface. Place the block of Caramilk in the centre. Top with banana, cut side down.
- On each long side of the block, cut six 0.5cm wide strips. Place a small round metal cutter anywhere you like on the bananas. Taking 1 strip at a time, place it right next to the cutter, lightly pull to the edge of the base piece of pastry and gently press to secure. Repeat with the next strip, placing it slightly over the first. Continue to work around the cutter, cutting extra strips from the remaining half sheet of pastry.
- Press the pastry strips to the base all around the block to secure and then trim to fit the base. Brush with a little cream. Air fry at 200°C for 10 minutes. Leave in the air fryer for a further 5 minutes before serving (this helps to get the chocolate soft and gooey).
- Remove cutter. Serve with whipped cream.