| Level: | Easy |
| Total: | 31 min |
| Prep: | 15 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 31 min |
| Prep: | 15 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 199 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 47 mg |
| Serving Size | 1 of 4 servings |
| Calories | 199 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 47 mg |
Reviews
Delicious, easy and looks elegant! I used walnuts because that’s what I had on hand and it worked out great. Very happy with the result!