Best 2 Banana Chocolate Strudel Recipes

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Indulge in the delightful symphony of flavors and textures with our irresistible Banana Chocolate Strudel recipe. This delectable pastry combines the rich, velvety taste of chocolate with the sweet, fruity notes of ripe bananas, wrapped in layers of flaky, golden strudel dough. Experience the perfect balance of crispy and tender in every bite, while the irresistible aroma of cinnamon and vanilla fills the air.

But that's not all! This versatile recipe also includes two additional strudel variations to tantalize your taste buds. For those who prefer a tangy twist, the Strawberry Rhubarb Strudel offers a vibrant burst of flavors with its sweet strawberries and tart rhubarb filling. And if you're craving a classic indulgence, the Apple Strudel will transport you to the heart of traditional European pastries with its aromatic blend of apples, cinnamon, and raisins.

Each strudel is meticulously crafted with step-by-step instructions and helpful tips to ensure success in your baking endeavor. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you towards creating stunning strudels that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more!

Here are our top 2 tried and tested recipes!

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.

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

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your strudel will be.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together.
  • Chill the dough before rolling: Chilling the dough will make it easier to roll out.
  • Use a light touch when rolling the dough: Don't press down too hard, or you'll tear the dough.
  • Don't overfill the strudel: If you overfill it, the strudel will be difficult to roll and seal.
  • Bake the strudel until it is golden brown: This will ensure that the strudel is cooked through.

Conclusion:

Banana chocolate strudel is a delicious and easy-to-make dessert that is perfect for any occasion. With its crispy, flaky crust and sweet, gooey filling, this strudel is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give banana chocolate strudel a try.

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