Banana Pastry with Nectarine
400 g frozen puff pastry, defrosted in the fridge
1 egg white
3 large nectarines, chopped
1 banana, thinly sliced
40 g sugar
50 g coconut
30 g white breadcrumbs
1 ml cinnamon
10 ml extra sugar
Preheat the oven to 200 ºC
On a lightly floured surface, roll the dough into a 30 x 34 cm rectangle. Tidy the edges. Cut into two smaller 30 x 15 cm and 30 x 19 cm rectangles. Place the smaller rectangle on a greased baking sheet and brush with egg white. Fold the larger rectangle in half lengthwise and cut slits 2 cm apart along the folded side. Leave a 2 cm edge at the open ends.
Combine the fruit, sugar, coconut and breadcrumbs and arrange in the centre of the dough rectangle on the greased baking sheet. Leave a 2 cm edge all the way around. Unfold the dough rectangle with slits and place on top of the fruit. Press the edges together firmly and brush the dough with egg white or a little milk.
Mix the cinnamon and sugar and sprinkle over the dough.
Bake for 10 minutes at 200 ºC, reduce heat to 180 ºC and bake for a further 20 minutes until the fruit is soft and the crust golden brown.