Chocolate Banana Strudel

This is a recipe that I have made several times and it never fails to impress my friends and visitors.

It looks professional yet it is really very simple to make.

Strudels are recipes that have been handed down to me by my European mother, and she used to make them quite often.

However I deviate from the ones she taught me, as hers were mostly apple strudel which is the traditional Austrian or German strudel that is well known.

In this recipe, I have used a bit of ginger this time, however as it is quite an overpowering taste, I did not use a lot.  You can vary this to your individual taste, or even leave it out totally if you do not like ginger.

Either way, this strudel is a flavoursome afternoon tea, snack or late night craving food.  Add some cream or ice cream to make it even nicer!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes: 8 servings

Ingredients
4-5 bananas (Lady Fingers work well but are expensive)
60g dark chocolate, chopped
2 sheets puff pastry
Melted butter or a beaten egg for glazing
1 tsp crystallized ginger, finely cut (optional)

Instructions
Defrost the pastry if using a frozen one, and preheat the oven to 200°c or 185° if fan forced.

Cut the chocolate (I usually buy Lindt 70% when it is on special, and it is no more expensive than a good brand of cooking chocolate) into small pieces.

Chop the bananas, and mix them with ginger and chocolate.

If you are using the frozen pastry, I find this is a little bit thick so I generally roll it out a bit, and throw some out if you also prefer thinner pastry. 

Cut the pastry sheets in half and place one quarter of the mixture along the centre of each pastry piece.

Now fold one side of the pastry over the chocolate filling.

Roll up totally, pinching the ends so that liquid will not seep out while it is cooking.

Brush the pastry with some melted butter or a small egg.

Place them on a baking tray lined with baking paper, and put them in the pre heated oven.

Bake for about 25 minutes or until the pastry is browned.

Serve warm, or at room temperature with ice cream or cream if desired.

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