For the Banana Chocolate Pockets, cut the chocolate and banana into small pieces. Mix the banana pieces with the lemon juice and then mix with the chocolate pieces.
Cut the puff pastry into 12 pieces and using a teaspoon, place a mound of the banana-chocolate on each. Brush the edges of the 12 pastry pieces with water.
Fold carefully and press the edges well together. Place the pastries on a baking tray lined with baking paper and carefully press the edges together again with a fork, then brush with the beaten egg and sprinkle with the flaked almonds.
Bake at 180 degrees for about 25-30 minutes, let cool and sprinkle with powdered sugar.
The banana-chocolate pouches are well suited to use up leftover chocolate. Try coconut flakes or brittle instead of the almond flakes.