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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 8-oz. pkg. cream cheese, softened
1 egg yolk
1/2 c. powdered sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 1-oz. squares bittersweet chocolate, chopped
3 sheets phyllo pastry
6 T. unsalted butter, melted
1/4 c. granulated sugar
1 1/2 c. walnuts, lightly toasted and finely chopped
2 bananas, peeled
Preheat oven to 400F; line a 10 x 15-inch baking sheet with parchment paper.
In a large bowl, beat cream cheese until soft and smooth; add egg yolk and mix.
Add powdered sugar, vanilla and cinnamon; mix well.
Add chocolate and mix just until incorporated; spoon into a pastry bag fitted with a large plain tip; set aside.
Transfer 1 sheet of phyllo to baking sheet pan; brush with melted butter.
Sprinkle evenly with 1 tablespoon granulated sugar and 3 tablespoons walnuts
Lay second sheet of phyllo on top; brush with melted butter and sprinkle with 1 tablespoon sugar and 3 tablespoons walnuts.
Top with third sheets of phyllo; pipe half cream cheese filling in a line along one short end of the phyllo, leaving a 2-inch margin on the top, bottom, and side.
Arrange bananas next to filling; pipe remaining filling next to bananas.
Starting at the filled end, roll phyllo tightly to encase filling.
Move pastry log to center of sheet and tuck ends under to keep filling from oozing out.
Brush surface with melted butter and sprinkle with remaining sugar and walnuts.
Bake at 400F for 30 minutes or until golden brown.
Remove from oven; cover with a clean towel and allow to cool in pan on wire rack.
Sprinkle with powdered sugar; serve at room temperature.
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PASTRY - STRUDEL - BANANA CHOCOLATE
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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 8-oz. pkg. cream cheese, softened
1 egg yolk
1/2 c. powdered sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 1-oz. squares bittersweet chocolate, chopped
3 sheets phyllo pastry
6 T. unsalted butter, melted
1/4 c. granulated sugar
1 1/2 c. walnuts, lightly toasted and finely chopped
2 bananas, peeled
Preheat oven to 400F; line a 10 x 15-inch baking sheet with parchment paper.
In a large bowl, beat cream cheese until soft and smooth; add egg yolk and mix.
Add powdered sugar, vanilla and cinnamon; mix well.
Add chocolate and mix just until incorporated; spoon into a pastry bag fitted with a large plain tip; set aside.
Transfer 1 sheet of phyllo to baking sheet pan; brush with melted butter.
Sprinkle evenly with 1 tablespoon granulated sugar and 3 tablespoons walnuts
Lay second sheet of phyllo on top; brush with melted butter and sprinkle with 1 tablespoon sugar and 3 tablespoons walnuts.
Top with third sheets of phyllo; pipe half cream cheese filling in a line along one short end of the phyllo, leaving a 2-inch margin on the top, bottom, and side.
Arrange bananas next to filling; pipe remaining filling next to bananas.
Starting at the filled end, roll phyllo tightly to encase filling.
Move pastry log to center of sheet and tuck ends under to keep filling from oozing out.
Brush surface with melted butter and sprinkle with remaining sugar and walnuts.
Bake at 400F for 30 minutes or until golden brown.
Remove from oven; cover with a clean towel and allow to cool in pan on wire rack.
Sprinkle with powdered sugar; serve at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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