NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Chocolate Bacon Banana Strudel

Chocolate Bacon Banana Strudel
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Strudel Directions:

PREHEAT oven to 350°F. Line a baking tray with parchment or spray with baking spray. Set aside.

CHOP banana into pea sized pieces. Place in medium bowl.

ADD bacon pieces, morsels, peanut butter and maple syrup/honey. Stir to combine. Set filling aside. On a clean and dry work surface, unroll phyllo dough and place on a piece of parchment, with the long side facing you.

PLACE one sheet of phyllo in front of you and using a pastry brush, brush the sheet with a thin layer of butter, and then sprinkle sheet with 2-3 pinches of granulated sugar. Place another sheet of phyllo dough on top of the first one and repeat the butter and sugar steps.

REPEAT with two more sheets of phyllo, until you have 4 sheets on top of each other. Using a pizza wheel or knife and a ruler, cut the layered phyllo into 4 strips, each 3 inches wide each. Use the long side of the dough as your guide for cutting. The long side is typically 12 inches long.

PLACE 1 tablespoon of the banana filling 2 inches below the center line of the dough on each of the 4 dough strips. Starting at the bottom of the dough strips, closest to you, roll the 4 strips into logs, one at a time, being careful not to let the filling spill out. Using care, place strudels onto a parchment lined sheet tray.

Repeat this entire process 1 more time, to create 8 strudel in total. Brush the tops of the strudel with the remaining butter, and sprinkle tops with additional sugar. Let strudels chill in the refrigerator to firm at least 10 minutes prior to baking.

BAKE strudel approximately 20-25 minutes, until phyllo is golden brown and cooked through. Remove sheet tray to cooling rack and let strudels cool 8-10 minutes prior to serving. Serve with chocolate dipping sauce.

Dipping Sauce Directions:

COMBINE evaporated milk and morsels in medium, heavy-duty saucepan. Cook over low heat, stirring frequently, until morsels are melted. Remove from heat; stir in vanilla extract.

SERVE warm as a dipping sauce for strudel. Store remaining sauce tightly covered in refrigerator.