Banana Strudel
A delightful dessert that combines the sweet, creamy essence of ripe bananas with crispy layers of phyllo pastry, perfect for any occasion.
Ingredients
Filling Ingredients
- 4 medium Ripe bananas, mashed Ensure bananas are ripe for optimal sweetness.
- 1 tsp Ground cinnamon Adds warm flavor.
- ½ cup Raisins Can be substituted with other dried fruits.
- ½ cup Chopped walnuts Can be omitted or replaced with seeds for nut-free option.
- ½ cup Breadcrumbs Helps to absorb moisture.
- ¼ cup Brown sugar Adjust according to sweetness preference.
- 1 tbsp Lemon juice Keeps the bananas from browning.
Pastry Ingredients
- 8 sheets Phyllo pastry Alternate options include spring roll wrappers or puff pastry.
- ½ cup Melted butter Use for brushing the pastry layers.
Instructions
Preparation
- Gather all ingredients and preheat your oven to 375°F (190°C).
- Peel and mash the ripe bananas in a large mixing bowl.
- Mix in the ground cinnamon, raisins, chopped walnuts, breadcrumbs, brown sugar, and lemon juice into the mashed bananas.
Assembly
- Lay out sheets of phyllo pastry on a clean surface and brush each sheet with melted butter.
- Place several brushed sheets (about 4-5) on top of each other.
- Place a generous amount of the banana filling along one edge of the pastry.
- Gently roll the pastry tightly around the filling, making sure to seal it securely.
Baking
- Place the rolled strudel on a prepared baking sheet and bake for 25–30 minutes or until golden brown.
- Let it cool slightly before slicing.
- Dust with powdered sugar if desired before serving.
Notes
Banana Strudel can be served warm or cold and pairs perfectly with vanilla ice cream or fresh fruit. Proper storage includes an airtight container in the refrigerator for up to three days.