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Banana Chocolate Strudel

    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

  Preheat oven to 425F. 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 and 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. Serve with lightly sweetened whipped cream.