Chocolate-Hazelnut-Banana Strudel

Recipe by GeeWhiz
READY IN: 1hr 30mins




  • Preheat oven to 375 degrees.
  • Toss hazelnuts, confection-ers’ sugar, and salt with a splash of water in a bowl.
  • Transfer nut mix to a baking sheet, and toast for 8 minutes, until the nuts take a bit of color; Chop the nuts coarsely.
  • Melt chocolate with vanilla, 1/4 cup water, and a pinch of salt in a double-boiler over medium-low, and set aside.
  • In a bowl set over a pot of simmering water, mix the eggs and 1/4 cup granulated sugar until the sugar dissolves and the mixture is hot.
  • Remove the bowl and whip until the mixture triples in volume, about 5 to 6 minutes.
  • Fold the egg mixture into the chocolate mixture, followed by the whipped cream; Set aside in the refrigerator until ready to use.
  • Spread one sheet of filo on a clean, dry work surface, and brush with melted butter to cover.
  • Sprinkle with some of the remaining 1/2 cup sugar and place another sheet of filo on top of the first, and press to adhere.
  • Repeat with the butter and sugar, but toss on a few hazelnuts as well.
  • Top with another sheet of filo, and repeat with the butter and sugar.
  • Add the fourth sheet of filo, and cover the remaining sheets with a damp towel.
  • Working with the long side of the filo facing you, spoon half the chocolate mixture over its length, about 1/2 inch from the bottom, leaving a 11/2-inch border at either end.
  • Sprinkle half the hazelnuts on top of the chocolate, then half the banana slices over the nuts.
  • Fold the bottom edge of the filo over on itself.
  • Fold in on the sides to form a thicker border all around.
  • Gently roll the filo on top of the choco-late, until you reach the end of the sheet.
  • Place the roll, seam side down, on a baking sheet and Brush the filo with butter and sprinkle with sugar.
  • Repeat for a second streudel.
  • Bake the streudels for about 20 minutes, rotating the pan once during baking, until the filo is golden and the filling puffs up.
  • Some filling may leak out, but don’t worry, the streudels will still be delicious.
  • Let the streudels rest for 10 minutes, or until slightly cooled. Slice them on a bias, about 2 to 2 1/2 inches thick, and serve with coffee whipped cream.
  • (Streudels can be made ahead of time and frozen, unbaked. Thaw 30 minutes before baking.)
  • Coffee Whipped Cream:
  • 1 cup heavy cream.
  • 1 1/2 tablespoons confectioner’s sugar.
  • 1 tablespoon instant espresso.
  • Whisk the cream in a bowl, and as it starts to stiffen, add sugar and espresso.
  • Continue whisking until medium peaks form.