Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 2tablespoons desiccated coconut
- 4 bananas, peeled, thickly sliced
- 5milliliter virgin olive oil spray
- 1/4teaspoons ground cinnamon
- 1/4 cup pecans, finely chopped
- 2tablespoons cocoa powder (to dust)
- 6 sheet sheets filo pastry
- 1/4 cup cacao nibs
- 2tablespoons brown sugar
- coconut yoghurt (to serve)
Method
Step 1 of 5
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2 of 5
Place banana, cacao nibs, pecan, coconut, sugar and cinnamon in a bowl. Stir to combine.
Step 3 of 5
Place 1 pastry sheet on a clean work surface. Cover remainder with a damp tea towel to prevent pastry drying out. Spray pastry with oil. Top with another pastry sheet. Spray with oil. Repeat with remaining pastry.
Step 4 of 5
Spoon banana mixture along one long edge of pastry, leaving a 5cm border at shorter ends. Fold short ends in over filling and roll up to enclose. Place strudel, seam-side down, on tray. Spray top with oil.
Step 5 of 5
Bake for 30 minutes or until pastry is crisp and golden. Cool strudel on tray for 5 minutes. Dust with cocoa, slice and serve with yoghurt.
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