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1
Heat oven to 350F
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2
Line cookie sheet with regular foil and lightly spray with non-stick cooking spray, or line cookie sheet with nonstick foil.
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3
Sprinkle flour lightly on sheet of waxed paper.
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4
Unroll dough on floured paper into 1 long rectangle; press perforations to seal.
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5
Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.
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6
Spread peanut butter over rectangle to within 1 inch of edges.
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7
Spread hazelnut spread over peanut butter.
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8
Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.
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9
Fold in short ends of rectangle 1 inch.
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10
Starting at one long side of rectangle, roll up tightly; pinch edge of dough to seal.
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11
Remove from waxed paper; place seam side down on foil-lined cookie sheet.
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12
Brush with egg white; sprinkle with cinnamon-sugar.
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13
Bake 20 to 25 minutes or until deep golden brown.
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14
Immediately transfer strudel on foil to cooling rack.
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15
Cool 30 minutes.
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16
Loosely wrap foil around strudel; refrigerate 30 minutes to 1 hour or until chilled.
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17
To serve, cut into 1-inch slices, using serrated knife.
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18
Wrap and refrigerate any remaining strudel.
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19
NOTE: *One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar.
