Events and Celebrations

Banana Pecan Strudels

cook 20 mins
  • 4 sheets of filo pastry
  • 50 g (2 oz) butter, melted
  • 4 tablespoons icing sugar
  • 25 g (1 oz) pecans, toasted and finely chopped
  • 2 bananas, sliced lengthways into quarters
  • 100 g (3 1/2 oz) mascarpone cheese
  • 2 tablespoons maple syrup, plus extra for drizzling
  • Unroll a pastry sheet, keeping the remainder covered with a damp but not wet cloth. Brush all over with some butter, then sift over 1 tablespoon of the icing sugar and scatter with one-quarter of the pecans. Cut in half and place a banana quarter along both shorter ends. Fold in the long edges and roll up. Place on a baking sheet and repeat with the remaining pastry.
  • Brush all over with more butter, then cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until crisp and golden.
  • Mix the mascarpone with the maple syrup and serve alongside the pastries with more maple syrup drizzled over.
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