The other day I was offered some homemade caramel sauce by a friend. Not being an idiot, I of course took her up on her offer, but that left me with the dilemma of what to eat it with! While I was tempted to just get a spoon and dive in, I decided to kill two (three?) birds with one stone and try out a recipe for banana strudel, which would also utilize the rapidly browning bananas on my counter and the half-package of phyllo in my freezer. (I would also have been able to use up the heels of a loaf of sandwich bread, but when I got them out they had already started to get spots of mold, so I threw those out and had to use fresh sandwich bread instead.)
This strudel couldn’t be easier to make– you just toast up some fresh breadcrumbs, add cinnamon and chopped nuts (I used walnuts but pecans or hazelnuts would also be nice), and roll it all up in some phyllo dough. For the record, a package of Pepperidge Farm brand phyllo has two sealed rolls of 20 small sheets each, so I made four strudels with my half-package, which was perfect. (also, if you work quickly you don’t have to bother covering the phyllo with a damp towel in between rolls)
I was originally wary about the lack of sugar in the filling, but the bananas turned out plenty sweet enough on their own– plus the caramel sauce took them over the top, so I had no cause to complain. The sauce really was necessary to add some moisture to the phyllo, which was extremely crispy and therefore just a touch dry– I think in apple strudel the juice from the apples softens the phyllo, which was not the case with my bananas. If I were to do this again I’d consider making a honey syrup to pour over the strudels while hot, like baklava– but then I wouldn’t be able to eat it for breakfast like I did the next morning (at least not without guilt)!
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It's All Frosting... 