June 25, 2007
Individual Banana Chocolate Strudels
I kept things simple for Craig and I really think that the simplest recipes make the best food. Craig wanted something chocolate and really loves bananas. Last year I made him black bottom banana cream pie so I needed to think outside of the pie tin this year.
I stumbled upon the recipe for Banana Chocolate Strudel on Epicurious. The only change that I made was to use semi-sweet chocolate chips instead of bittersweet chunks. I thought it would be well, too bitter and chips melt just as well as finely chopped chocolate. This dessert was very easy to prepare and is reminiscent of baklava. It also travels well. I just wrapped each strudel in tin foil and it arrived to work intact.
Banana Chocolate Strudel
Yield: About 5 per strudel (one-half package of phyllo was enough to make 5 strudels)
4 (17- by 12-inch) phyllo sheets, covered with 2 overlapping pieces plastic wrap and then a damp kitchen towel
3 tablespoons unsalted butter, melted
2 firm-ripe bananas
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, beaten with 1 teaspoon water
Confectioners sugar for dusting
Accompaniment: lightly sweetened whipped cream
Preheat oven to 425°F.
Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas. Roll up bananas in phyllo.
Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (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, then dust with confectioners sugar.