Banana-Pecan Strudels

Total Time:
31 min
Prep:
15 min
Inactive:
1 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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