- 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!
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.
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
Shopping List (0)
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
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