Ripe Banana

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Banana-Pecan Strudel

Banana-Pecan Strudel

Ingredients

Makes 6 servings

  • 2 tablespoons vegan margarine
  • 1/2 cup light brown sugar
  • ¾ cup chopped unsalted pecans
  • 3 ripe bananas, sliced
  • 2 tablespoons rum or 1 teaspoon rum extract (optional)
  • 1/2 teaspoon ground cinnamon
  • 1 sheet frozen puff pastry, thawed
  • sugar, for rolling and dusting pastry

Method

  1. In a large skillet, melt the margarine over medium heat
  2. Add the brown sugar and stir to blend
  3. Add the pecans and bananas and cook for 1 minute, stirring to coat
  4. Add the rum, if using and the cinnamon and stir to combine
  5. Remove from heat and set aside to cool
  6. Roll out the puff pastry on a lightly sugared work surface to eliminate the creases in the pastry
  7. Spread the cooled banana mixture down the length of the pastry
  8. Fold the sides of the pastry over the banana mixture and tuck in the ends, sealing the edges with your fingers
  9. Place the strudel on an ungreased baking sheet and cut a few diagonal slashes on top of the pastry with a sharp knife to allow steam to escape
  10. Sprinkle a little sugar on the top of the strudel and refrigerate for 15 minutes
  11. Preheat the oven to 400°F
  12. Bake the strudel until golden brown, 35 to 40 minutes
  13. Cool for 10 minutes
  14. Use a serrated breadknife to cut into slices and serve

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