Banana Chocolate Strudel |
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| Ingredients: | ||||||||||||||||||||||||||
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For the strudel 2 Tablespoons butter for the bananas 4 bananas, peeled and split lengthwise 8 sheets of filo dough 1⁄4 cup melted butter for the filo 1⁄4 cup brown sugar 1⁄2 cup chocolate chips For the caramel sauce: 2 Tablespoons butter 1⁄2 cup brown sugar 1 Tablespoon cognac |
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| Preparation: | ||||||||||||||||||||||||||
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Preheat oven to 400 degrees. Melt the butter in a skillet over medium heat and gently add the bananas. When the bottom of the banana is golden brown, turn it over and cook the other side. Place a sheet of filo on your work surface. Brush it with melted butter and top with another sheet. Top that with butter and fold it in half. You should have a 4-layered piece measuring 6-by-8-inches. Put two halves of grilled banana near the 6" edge. Sprinkle with a tablespoon of brown sugar and 2 tablespoons of chocolate chips. Roll the bananas in the filo, then tuck in the edges and continue rolling. Place the package seam side down on a greased cookie sheet. Continue with the other three. Brush all four packages with more melted butter. Bake for 12-14 minutes until they turn golden brown. Caramel sauce: Melt the butter in a small skillet over medium heat. Add the brown sugar and cognac and stir until theyre combined and bubbling. To assemble: Place a swirl of caramel sauce on each plate. Make a diagonal cut through the middle of each strudel. Place one half on the caramel sauce and balance the other half on top so that the luscious chocolatey banana filling is visible. |
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