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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
- In a large skillet, melt the margarine over medium heat
- Add the brown sugar and stir to blend
- Add the pecans and bananas and cook for 1 minute, stirring to coat
- Add the rum, if using and the cinnamon and stir to combine
- Remove from heat and set aside to cool
- Roll out the puff pastry on a lightly sugared work surface to eliminate the creases in the pastry
- Spread the cooled banana mixture down the length of the pastry
- Fold the sides of the pastry over the banana mixture and tuck in the ends, sealing the edges with your fingers
- 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
- Sprinkle a little sugar on the top of the strudel and refrigerate for 15 minutes
- Preheat the oven to 400°F
- Bake the strudel until golden brown, 35 to 40 minutes
- Cool for 10 minutes
- Use a serrated breadknife to cut into slices and serve
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