Recipe courtesy of Claudia Fleming
Banana-Pecan Strudels
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 199
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 47
- Total: 31 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 15 min
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
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.
- Serving suggestion: Whipped creme fraiche.