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1
Preheat oven to 375 degrees.
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2
Toss hazelnuts, confection-ers' sugar, and salt with a splash of water in a bowl.
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3
Transfer nut mix to a baking sheet, and toast for 8 minutes, until the nuts take a bit of color; Chop the nuts coarsely.
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4
Melt chocolate with vanilla, 1/4 cup water, and a pinch of salt in a double-boiler over medium-low, and set aside.
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5
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.
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6
Remove the bowl and whip until the mixture triples in volume, about 5 to 6 minutes.
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7
Fold the egg mixture into the chocolate mixture, followed by the whipped cream; Set aside in the refrigerator until ready to use.
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8
Spread one sheet of filo on a clean, dry work surface, and brush with melted butter to cover.
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9
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.
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10
Repeat with the butter and sugar, but toss on a few hazelnuts as well.
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11
Top with another sheet of filo, and repeat with the butter and sugar.
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12
Add the fourth sheet of filo, and cover the remaining sheets with a damp towel.
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13
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.
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14
Sprinkle half the hazelnuts on top of the chocolate, then half the banana slices over the nuts.
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15
Fold the bottom edge of the filo over on itself.
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16
Fold in on the sides to form a thicker border all around.
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17
Gently roll the filo on top of the choco-late, until you reach the end of the sheet.
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18
Place the roll, seam side down, on a baking sheet and Brush the filo with butter and sprinkle with sugar.
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19
Repeat for a second streudel.
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20
Bake the streudels for about 20 minutes, rotating the pan once during baking, until the filo is golden and the filling puffs up.
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21
Some filling may leak out, but don't worry, the streudels will still be delicious.
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22
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.
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23
(Streudels can be made ahead of time and frozen, unbaked. Thaw 30 minutes before baking.)
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24
Coffee Whipped Cream:
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25
1 cup heavy cream.
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26
1 1/2 tablespoons confectioner's sugar.
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27
1 tablespoon instant espresso.
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28
Whisk the cream in a bowl, and as it starts to stiffen, add sugar and espresso.
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29
Continue whisking until medium peaks form.
