Bolen Pisang

5 from 1 vote

Bolen pisang is a popular Indonesian banana pastry made with flaky puff pastry, sweet caramelized bananas, and a rich filling of chocolate and cheese. This easy bolen pisang recipe shows you how to make a bakery-style version at home with simple ingredients.

Prep Time40

Cook Time20

Total Time1

Course: Dessert, Snack

Cuisine: Asian, Indonesian

Servings: pcs

Calories: 140kcal

Author: Claudia

Equipment

1 Rolling Pin

Ingredients

Water Dough

300 gr bread flour
110 gr unsalted butter
110 gr water
2 tbsp powdered sugar
1 gr salt

Oil Dough

160 gr bread flour
120 gr butter

Filling

Ripe bananas
Chocolate paste
Cheddar cheese

Instructions

First, let's mix the water dough. Sieve high protein flour / bread flour into a mixing bowl. Add powdered sugar. Then put in a pinch of salt, unsalted butter, and water. Mix well using a spatula and continue kneading with clean hands. Cover the dough with plastic wrap, let it rest for 15 minutes. In another bowl, let's mix the oil dough. Sieve the flour into the bowl, add in butter.
Knead using your clean hands thoroughly. Wrap with a cling wrap. Let the dough rest for 15 minutes. Divide each dough into 20 pieces each.
Take one piece of water dough, flatten it, put one of the oil dough in the center. Wrap it thoroughly and round it. Cover with clean cloth and let it rest for 10 minutes. Flatten the wrapped dough.
Use a rolling pin to press downward lengthwise. Fold it upward. Fold one more time to left or right side. Roll again to flatten it and roll it into a rectangle shape.
Put in a piece of banana in the center, a dollop of chocolate jam and a piece of cheddar cheese, fold the sides of the skin towards the center. Roll flat the bottom and top parts and fold in towards the center like an envelope.
Finish the rest of the dough, it should be shaped square. Line up the folded pastry on a baking pan. Brush the top with egg wash. Decorate with chocolate rice and grated cheddar cheese. Bake them in a preheated oven of 320°F / 200°C for 20 minutes or until the top is golden brown. Enjoy!

Video

Notes

Water dough is different from oil dough. Water dough's texture is more elastic, while oil dough is more crumbly.
Be careful when folding and rolling the dough, do not press too hard. Otherwise, the water dough can rupture and the oil dough can go through it. This will result in less flaky texture.
You may stir fry the banana with butter on a pan first before putting it in the dough. This will make it even more caramelized.

Nutrition