The Ultimate Chocolate Banana Strudel
This elegant pastry is actually easy and looks like you worked on it all day.
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- phyllo sheets from package of frozen phyllo
- 4 Tbsp
- butter, unsalted
- bananas, firm but ripe
- 2 oz
- bittersweet chocolate (not unsweetened), finely chopped
- 2 Tbsp
- large egg, beaten with 1 teaspoon water
- confectioners sugar for dusting
- lightly sweetened whipped cream
Place 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered with a damp towel. Brush with some butter. Top phyllo with each of the other 3 sheets of phyllo, brushing each one with butter.
Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes.
Cool slightly on a rack, then dust with confectioners sugar. To serve garnish with a little whipped cream if desired.