Puff Pastries with Nutella Cream and Almond Coffee Banana Smoothie

Preheat the Oven: Preheat your oven to 200°C (390°F).
Roll Out the Puff Pastry: If using store-bought puff pastry, roll it out on a lightly floured surface. Cut the pastry into 8-10 squares or rectangles, depending on the size you prefer for the pastries.
Apply the Egg Wash: Brush each pastry square with the beaten egg to give it a golden, shiny finish when baked.
Add Almond Flakes: Sprinkle the almond flakes evenly on top of each pastry, pressing gently so they stick to the egg wash.
Bake: Transfer the pastry squares to a baking tray lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed up. Once done, set aside to cool completely.
Step 2: Prepare the Nutella Cream Filling

Make the Vanilla Pudding: In a medium saucepan, combine 60 g of vanilla-flavored pudding powder with 50 g of sugar and 300 ml of milk. Whisk together until smooth and heat over medium heat, stirring continuously until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool.
Whip the Cream: In a separate bowl, whip 200 ml of whipping cream until soft peaks form. Set it aside.
Mix Nutella with Pudding: Once the pudding has cooled, fold in the Nutella and stir until smooth and well combined.
Combine with Whipped Cream: Gently fold the whipped cream into the Nutella pudding mixture, creating a light and fluffy cream filling.
Step 3: Assemble the Pastries

Slice the Pastries: Once the puff pastries have cooled, carefully slice each one in half horizontally, creating a top and bottom layer.
Fill with Nutella Cream: Spoon a generous amount of Nutella cream onto the bottom half of each pastry. Layer a few slices of fresh strawberries on top of the cream for a burst of freshness.
Close the Pastries: Place the top half of the pastry over the cream and strawberries to close the pastry.
Step 4: Prepare the Banana Coffee Smoothie

Dissolve Coffee: In a small cup, dissolve the 20 g of instant coffee in 100 ml of hot water. Set aside to cool slightly.
Blend the Smoothie: In a blender, combine the bananas, 150 ml of milk, 30 ml of whipping cream, 20 g of powdered sugar, 5 ml of vanilla essence, and the cooled coffee. Blend until smooth and creamy.
Top with Almonds: Pour the smoothie into glasses and sprinkle the chopped almonds on top for a crunchy garnish.
Step 5: Serve

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