Best Banana Chocolate Strudel Recipes

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BANANA CHOCOLATE STRUDEL



Banana Chocolate Strudel image

Categories     Chocolate     Dessert     Bake     Quick & Easy     Banana     Fall     Phyllo/Puff Pastry Dough     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

  • 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 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.

BANANA CHOCOLATE STRUDEL



Banana Chocolate Strudel image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

8 ounces cream cheese, at room temperature
1 egg yolk
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
2 ounces bittersweet chocolate, chopped with a heavy knife
3 sheets phyllo pastry, thawed overnight in the refrigerator if frozen, kept moist
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 1/3 cups walnuts (black walnuts if you can find them), lightly toasted and finely chopped
2 bananas, peeled

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth. Add the egg yolk and mix. Add the confectioners' sugar, the vanilla and cinnamon and mix. Add the chocolate and mix just until incorporated. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
  • Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with melted butter. Sprinkle evenly with 1 tablespoon of the granulated sugar and 3 tablespoons of the ground walnuts, and lay another sheet of phyllo on top. Brush the top with melted butter and sprinkle with 1 tablespoon of sugar and 3 tablespoons of walnuts. Repeat with third sheet of phyllo. Reserve the remaining melted butter, sugar, and walnuts.
  • Pipe half the cheese filling in a line along one short end of the phyllo, leaving a 2-inch margin on the top, bottom, and side. Arrange the whole bananas next to the cheese. Pipe the remaining filling next to the bananas. Starting at the filled end, roll the phyllo up tightly to encase the filling. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with 1 tablespoon of sugar. You may not use up all the melted butter and walnuts.
  • Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.

CHOCOLATE-HAZELNUT-BANANA STRUDEL



Chocolate-Hazelnut-Banana Strudel image

Chocolate lovers rejoice! The coffee whipped cream pairs well with the chocolate and bananas, adds an extra spice layer, and is more sophisticated than plain whipped cream. Please use the best chocolate you can find! This can be made ahead of time and frozen, unbaked. Recommended Wines: Moscatel Emilin Lustau, Xerez, Spain; 2002 Domaine de la Casa Blanca, Banyuls, France; Commandaria St. John, Cyprus; Domaine de la Rectorie Banyuls 1998; Banyuls Rimage Dr. Parcé, France.

Provided by GeeWhiz

Categories     Dessert

Time 1h30m

Yield 2 Streudels, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups hazelnuts, preferably with skins removed
2 tablespoons confectioners' sugar
1/4 teaspoon salt
8 1/2 ounces chocolate, coarsely chopped (about 2 cups)
1/2 teaspoon vanilla
1 pinch salt
3 large eggs
3/4 cup granulated sugar
1/2 cup heavy cream, whipped
8 -10 sheets phyllo dough, thawed
1 cup butter, melted
3 bananas, sliced on the bias 1/4-inch thick

Steps:

  • Preheat oven to 375 degrees.
  • Toss hazelnuts, confection-ers' sugar, and salt with a splash of water in a bowl.
  • Transfer nut mix to a baking sheet, and toast for 8 minutes, until the nuts take a bit of color; Chop the nuts coarsely.
  • Melt chocolate with vanilla, 1/4 cup water, and a pinch of salt in a double-boiler over medium-low, and set aside.
  • In a bowl set over a pot of simmering water, mix the eggs and 1/4 cup granulated sugar until the sugar dissolves and the mixture is hot.
  • Remove the bowl and whip until the mixture triples in volume, about 5 to 6 minutes.
  • Fold the egg mixture into the chocolate mixture, followed by the whipped cream; Set aside in the refrigerator until ready to use.
  • Spread one sheet of filo on a clean, dry work surface, and brush with melted butter to cover.
  • Sprinkle with some of the remaining 1/2 cup sugar and place another sheet of filo on top of the first, and press to adhere.
  • Repeat with the butter and sugar, but toss on a few hazelnuts as well.
  • Top with another sheet of filo, and repeat with the butter and sugar.
  • Add the fourth sheet of filo, and cover the remaining sheets with a damp towel.
  • Working with the long side of the filo facing you, spoon half the chocolate mixture over its length, about 1/2 inch from the bottom, leaving a 11/2-inch border at either end.
  • Sprinkle half the hazelnuts on top of the chocolate, then half the banana slices over the nuts.
  • Fold the bottom edge of the filo over on itself.
  • Fold in on the sides to form a thicker border all around.
  • Gently roll the filo on top of the choco-late, until you reach the end of the sheet.
  • Place the roll, seam side down, on a baking sheet and Brush the filo with butter and sprinkle with sugar.
  • Repeat for a second streudel.
  • Bake the streudels for about 20 minutes, rotating the pan once during baking, until the filo is golden and the filling puffs up.
  • Some filling may leak out, but don't worry, the streudels will still be delicious.
  • Let the streudels rest for 10 minutes, or until slightly cooled. Slice them on a bias, about 2 to 2 1/2 inches thick, and serve with coffee whipped cream.
  • (Streudels can be made ahead of time and frozen, unbaked. Thaw 30 minutes before baking.)
  • Coffee Whipped Cream:.
  • 1 cup heavy cream.
  • 1 1/2 tablespoons confectioner's sugar.
  • 1 tablespoon instant espresso.
  • Whisk the cream in a bowl, and as it starts to stiffen, add sugar and espresso.
  • Continue whisking until medium peaks form.

Nutrition Facts : Calories 769.5, Fat 62.8, SaturatedFat 29.8, Cholesterol 160.7, Sodium 386.9, Carbohydrate 54.7, Fiber 9, Sugar 27.7, Protein 12.4

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