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Banana Chocolate Strudels
(Makes 6 strudels)
Ingredients:
6 phyllo
sheets, covered with 2 overlapping pieces plastic wrap and then a
damp kitchen towel
4 tablespoons unsalted butter, melted
3 ripe bananas, peeled and sliced
1 cup semi-sweet chocolate chips
Confectioners sugar for dusting
Directions:
- Preheat oven to 375° F.
- Arrange 1 phyllo sheet on a work surface with a long side of
phyllo nearest you, keeping remaining sheets covered, and brush
with some butter.
- Top phyllo with 1 more sheets of phyllo, brushing again with
butter. With a sharp knife, cut into 2 equal lengths.
- Arrange slices of bananas, one next the other, horizontally,
on lower third of phyllo, leaving a 1-inch border
on both sides.
See step 3B below.
- Sprinkle chocolate chips over bananas to cover (approx. 1
tablespoon), then fold sides of phyllo toward
middle (over ends of
bananas). Step 5 and 6 below. Fold bottom edge of phyllo over bananas and roll up
bananas in phyllo. Step 7 below.
- Repeat with the remaining sheets of phyllo.
- Transfer strudel, seam side down, to a baking sheet lined
with parchment paper or to a buttered baking
sheet, then brush
strudel with remaining melted butter.
- Cut 2 (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, and then dust
with confectioners sugar.
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