Chocolate Banana Strudel
- ●8 sheets phyllo dough
- ●2 bananas
- ●1/4 cup packed dark brown sugar
- ●1 teaspoon vanilla extract
- ●1/4 teaspoon salt
- ●4 tablespoons unsalted butter, divided
- ●1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- ●2 tablespoons granulated sugar
Place box of frozen phyllo dough in the refrigerator for at least 4 hours prior to using. Letting it sit in the refrigerator overnight is best.
Cut bananas into ½ inch coins. Mix banana with brown sugar, vanilla extract and salt. In a medium sauté pan, melt 1 tablespoon butter over medium heat. Cook the banana mixture for approximately 5 minutes, until sugar begins to bubble and bananas become softer. Remove the bananas from the heat and place mixture in a medium bowl. Let sit for 5 minutes, then stir in the chocolate morsels to melt. Set aside.
Assembly: Remove phyllo dough from the refrigerator and unroll the dough sheets onto a cool and clean work counter. Be sure that the long side of the dough is closest to you. Leave the sheets in a pile, once they are unrolled. Melt remaining 3 tablespoons butter either on the stove or in a microwave. Place granulated sugar in a small bowl.
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 2 tablespoons 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 let strudels chill in the refrigerator at least 30 minutes prior to baking.
Preheat your oven to 350° F. 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.
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