Delicious Banana Strudel
This warm, flaky strudel filled with sweet, ripe bananas and a hint of cinnamon is a delightful dessert that is easy to prepare and customizable.
Ingrédients
For the Filling
- 4 medium ripe bananas, mashed
- 1 tsp ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped walnuts or substitute with pumpkin seeds if allergic
- 1/2 cup breadcrumbs ensure gluten-free if needed
- 1/4 cup brown sugar
- 1 tbsp lemon juice
For the Pastry
- 8 sheets phyllo pastry can substitute with gluten-free phyllo or puff pastry
- 1/2 cup melted butter for brushing use plant-based butter for vegan option
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and mash the bananas in a large bowl until smooth.
Combine Filling
- In the same bowl, mix the mashed bananas with ground cinnamon, raisins, chopped walnuts, breadcrumbs, brown sugar, and lemon juice. Stir well until combined.
Prepare the Phyllo Pastry
- Lay the phyllo pastry sheets flat on a clean countertop, covering them with a damp cloth to prevent drying out.
- Brush the first sheet with melted butter, place a second sheet on top, and brush it again. Repeat until you have four layered sheets.
Assemble the Strudel
- Place a line of the banana mixture along one edge of the phyllo pastry, leaving space on either end for sealing.
- Roll the pastry tightly around the filling and tuck the ends in to seal. Brush the outside with melted butter.
Bake the Strudel
- Place the rolled strudel on a baking sheet lined with parchment paper and brush generously with melted butter.
- Bake for 25-30 minutes or until golden brown.
Cool and Serve
- Allow the strudel to cool slightly before slicing into portions.
- Optional: Dust with powdered sugar or serve with whipped cream.
Notes
Serve with vanilla ice cream or fresh fruit. Store any leftovers in an airtight container.