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Banana Strudel

Close-up of banana strudel slice with walnut filling
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Tired of banana bread? This easy strudel uses store-bought phyllo dough to create an incredibly flaky, crispy dessert with a warm banana-walnut filling. It looks impressive, but it’s surprisingly simple to make!

Ingredients

Scale
  • 10 sheets phyllo dough, thawed
  • 2 ripe bananas
  • 3 tbsp unsalted butter, melted
  • ¼ cup plain bread crumbs
  • ¼ cup walnuts, chopped
  • ¼ tsp ground cinnamon

Instructions

  1. Prep Oven & Dough: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Carefully unroll your thawed phyllo dough and keep the stack covered with a clean, damp towel to prevent it from drying out.
  2. Layer the Phyllo: Place one sheet of phyllo on your work surface. Brush it lightly all over with melted butter. Place another sheet directly on top and brush with butter again. Repeat until you have a stack of 5 sheets.
  3. Fill & Roll: Place one whole peeled banana along the short edge of your phyllo stack. Sprinkle it with half of the bread crumbs (2 tbsp), half of the walnuts (2 tbsp), and half of the cinnamon (⅛ tsp). Fold the left and right sides of the dough inward (like a burrito), then roll the dough up into a snug log.
  4. Bake: Carefully place the strudel seam-side down on your prepared baking sheet. Repeat steps 2-3 to make a second strudel. Lightly brush the tops of both with butter and bake for 40 minutes, or until they are a deep golden-brown and look very crispy.
  5. Cool & Serve: Let the strudels cool on the baking sheet for at least 10 minutes before slicing with a serrated knife. This helps the filling set.

Notes

  • Serving Suggestions: This strudel is fantastic served warm, either on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar.
  • Tips & Tricks: Don’t skip the bread crumbs! They’re a secret weapon that absorbs the banana’s moisture and keeps the pastry perfectly crisp. Be gentle when brushing the phyllo—a thin coat of butter is all you need for flaky layers.
  • Storage & Reheating: Strudel is best enjoyed the day it’s made. Store any leftovers in an airtight container at room temperature for up to 2 days. To bring back that amazing crunch, reheat slices in an oven or air fryer at 350°F (180°C) for 3-5 minutes. Please, avoid the microwave—it will make the pastry soggy!

Find it online: https://recipesh.com/banana-strudel/