Banana Chocolate Strudel Recipe

1. 1

   Preheat oven to 425 degrees.

2. 2

   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.

3. 3

   Top phyllo with 3 more sheets of phyllo, brushing each with butter.

4. 4

   Arrange bananas 1 above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long).

5. 5

   Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas).

6. 6

   Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.

7. 7

   Transfer strudel, seam-side down, to a baking sheet lined with parchment paper or possibly to a buttered baking sheet, then brush strudel with beaten egg.

8. 8

   Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife.

9. 9

   Bake in middle of oven till golden brown, about 12 to 15 min.

10. 10

    Cold slightly on a rack, then dust with confectioners' sugar.

11. 11

    This recipe yields 6 servings.

No additional tips available.