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Ingredients
- 4 x phyllo sheets - (17" by 12") covered with 2 overlapping pcs plastic wrap and then a damp kitchen towel
- 3 Tbsp. unsalted butter melted
- 2 x hard-ripe bananas
- 2 ounce fine-quality bittersweet chocolate finely minced (don't use unsweetened)
- 1 lrg egg beaten with
- 1 tsp water Confectioners' sugar for dusting Lightly-sweetened whipped cream as an accompaniment
Method
- Preheat oven to 425 degrees.
- 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 1 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 and roll up bananas in phyllo.
- Transfer strudel, seam-side down, to a baking sheet lined with parchment paper or possibly 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 till golden brown, about 12 to 15 min.
- Cold slightly on a rack, then dust with confectioners' sugar.
- This recipe yields 6 servings.
