Banana and chocolate strudel

A modernised version of strudel, where instead of traditional curd cheese or apple, the children's favourites – banana and chocolate – are placed between thin layers of pastry. The banana softens and becomes creamy during baking, whilst the chocolate melts to coat the fruit.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
Total Time 55 mins
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Tea towel: for rolling.
  • Baking tray: for baking.
  • Brush: for greasing.

Allergen Information

⚠️ Gluten
⚠️ Eggs

Instructions

1

Slice the banana and chop the chocolate. Mix the banana with the sugars.

Tip: Do not grate the chocolate, but chop it into pieces so that lumps remain perceptible in the cake.
2

Prepare the pastry sheets: oil them layer by layer on a damp tea towel.

Tip: The damp towel prevents the thin pastry from drying out and breaking during work.
3

Sprinkle with breadcrumbs, then distribute the banana and chocolate over it.

Tip: Here too, the breadcrumbs fulfil the role of binding moisture.
4

Roll up, place on a baking tray, brush with egg, and bake at 180°C for 30-35 minutes.

Tip: Brushing with egg seals the pastry pores and gives a nice colour. (Maillard reaction)
5

Let cool before serving.

Tip: Hot sugary banana can cause burns, be patient!

Recipe FAQ

Why did the filling leak out?
Chocolate and sugary banana become liquid when hot. Use more breadcrumbs and seal the ends of the strudel thoroughly!

Ingredients

  • 6 sheets Filo pastry (or Strudel pastry)
  • 3 Ripe bananas
  • 150 g Dark chocolate
  • 50 g Granulated sugar
  • 50 g Breadcrumbs
  • 1 sachet Vanilla sugar
  • 50 ml Oil
  • 1 Egg