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Banana-Pecan Strudels
Recipe courtesy Claudia Fleming, The Last Course, Random House, 2001

2 sheets phyllo dough, thawed
2 tablespoons unsalted butter, melted
4 tablespoons confectioners’ sugar
4 tablespoons chopped toasted pecans
1 medium-ripe banana, sliced lengthwise in quarters
1 tablespoon honey

Serving suggestion: Whipped creme fraiche
Preheat the oven to 400 degrees F. Brush 1 phyllo sheet with some of the melted butter. Sift 2 tablespoons of the confectioners’ sugar evenly on top. Sprinkle evenly with 2 tablespoons of the nuts. Cut the phyllo sheet in half lengthwise. Place 1/4 of the banana along a short edge of each phyllo half. Starting with the short end, tightly roll up the banana in the phyllo. When you get almost to the end, dab a little bit of honey along the edge to help seal the package. Repeat with the remaining ingredients.

Just before baking, brush the tops of the strudels with more of the melted butter and place them seam-side down on a baking sheet (preferably lined with parchment paper or a nonstick liner). Bake until the strudels are golden brown, 13 to 15 minutes. Serve immediately.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Episode #: SS1C52

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