The Ultimate Chocolate Banana Strudel

Kathie Carr


Based on a pastry I tasted in San Francisco several years ago. Frozen phyllo dough makes it easy.

This elegant pastry is actually easy and looks like you worked on it all day.

pinch tips: How to Fold Ingredients





20 Min


15 Min


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

Directions Step-By-Step

Preheat oven to 425 degrees.
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.
Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then drizzle with honey. Next fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.
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.

About this Recipe

Course/Dish: Other Desserts