Banana Nut Strudel

Serves     As many as you need


1 banana per four servings
1 phyllo pastry sheet per serving
1 tablespoon chopped nuts per serving, any kind, preferably toasted
1 tablespoon melted butter per serving
Cinnamon sugar


Preheat the oven to 375 degrees.

Figure out how many servings you need to make and then measure out ingredients accordingly. I don’t give measurements for the sugar because I keep mine is a shaker jar and just sprinkle it over the pastry, but if I had to guess, I’d say about one teaspoon per serving.

Cut the bananas in half crosswise, and then cut each piece in half lengthwise.

Lay the sheet of phyllo in front of you with the long end facing you. Brush the right half of it with melted butter, sprinkle with a few nuts and cinnamon sugar. Fold the left half over this side. Now you will end up with the shortest side of the pastry facing you. Brush again with melted butter, sprinkle with a few nuts and cinnamon sugar. Place the banana about 2 inches from the edge and fold the edge over it, fold in the sides, and continue to roll up. Place on a baking tray with the seam side down. Brush again with more melted butter on the bottom (to seal the seam) and on the top, then sprinkle with cinnamon sugar. Bake at 375 for 20 minutes.

Serve with caramel or chocolate sauce, ice cream or fresh berries.



Notes and Instructions

SourcesRecipe and photo credit: Linda McElroy (inspired by “The Last Course” by Claudia Fleming and Melissa Clark)