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Banana-Pecan Strudel

serves 1-2

This strudel is a study in contrasts: crisp phyllo, viscous honey, creamy banana and crunchy pecans. If using frozen phyllo dough, allow it to sit at room temperature for at least 1 hour.

Read more about this recipe at Cook & Eat.


Phyllo dough
1/4 cup pecans
1 tablespoon cane sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 to 2 bananas (preferably red bananas), sliced lengthwise and into 1/4-inch pieces
1 teaspoon lemon juice
1/4 cup butter, melted


prep: 25 minutes
total: 45 minutes, allow 10 minutes for cooling


baking sheet
small bowl
pastry brush
baking dish


1. Lightly toast the pecans in a 450F oven until they are just hot, about 5 minutes. Finely chop, and set aside.

2. Reduce oven heat to 425F.

3. In a small bowl, combine the sugar, cinnamon and ginger. Set aside.

4. Slice the banana lengthwise into 1/4-inch thick pieces. Sprinkle with the lemon juice and set aside.

5. Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter.

6. Place one sheet of phyllo in the bottom of the dish, and brush with butter. Repeat with 3 more pieces of phyllo, lightly brushing each sheet with butter.

7. Add a layer of the bananas. Top with 3 layers of phyllo, brushing with butter as above.

8. Add a layer of honey, squeezing or dribbling as you might to top a waffle. Top with 3 more layers of phyllo, again brushing each sheet with butter.

9. Add a layer of pecans. Sprinkle with the cinnamon-sugar mixture. Top with 3 layers of phyllo, again brushing each sheet with butter.

10. Add another layer of honey. Top with 3 layers of phyllo, again brushing each sheet with butter.

11. Sprinkle the top with some of the remaining cinnamon-sugar mixture and chopped pecans.

12. Trim any phyllo edges that protrude from the baking dish. Poke a few air vents in the top few layers.

13. Bake for about 15 minutes, or until golden brown. Allow to cool for a least 10 minutes before devouring. If desired, top with a bit more honey.

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