Chocolate-hazelnut-banana Strudel

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 1/2 cups hazelnuts, preferably with skins removed
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon salt
• 8 1/2 ounces chocolate, coarsely chopped (about 2 cups)
• 1/2 teaspoon vanilla
• 1 pinch salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup heavy cream, whipped
• 8 -10 sheets phyllo dough, thawed
• 1 cup butter, melted
• 3 bananas, sliced on the bias 1/4-inch thick

Recipe

• 1 preheat oven to 375 degrees.
• 2 toss hazelnuts, confection-ers’ sugar, and salt with a splash of water in a bowl.
• 3 transfer nut mix to a baking sheet, and toast for 8 minutes, until the nuts take a bit of color; chop the nuts coarsely.
• 4 melt chocolate with vanilla, 1/4 cup water, and a pinch of salt in a double-boiler over medium-low, and set aside.
• 5 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.
• 6 remove the bowl and whip until the mixture triples in volume, about 5 to 6 minutes.
• 7 fold the egg mixture into the chocolate mixture, followed by the whipped cream; set aside in the refrigerator until ready to use.
• 8 spread one sheet of filo on a clean, dry work surface, and brush with melted butter to cover.
• 9 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.
• 10 repeat with the butter and sugar, but toss on a few hazelnuts as well.
• 11 top with another sheet of filo, and repeat with the butter and sugar.
• 12 add the fourth sheet of filo, and cover the remaining sheets with a damp towel.
• 13 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.
• 14 sprinkle half the hazelnuts on top of the chocolate, then half the banana slices over the nuts.
• 15 fold the bottom edge of the filo over on itself.
• 16 fold in on the sides to form a thicker border all around.
• 17 gently roll the filo on top of the choco-late, until you reach the end of the sheet.
• 18 place the roll, seam side down, on a baking sheet and brush the filo with butter and sprinkle with sugar.
• 19 repeat for a second streudel.
• 20 bake the streudels for about 20 minutes, rotating the pan once during baking, until the filo is golden and the filling puffs up.
• 21 some filling may leak out, but don’t worry, the streudels will still be delicious.
• 22 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.
• 23 (streudels can be made ahead of time and frozen, unbaked. thaw 30 minutes before baking.)
• 24 coffee whipped cream:.
• 25 1 cup heavy cream.
• 26 1 1/2 tablespoons confectioner’s sugar.
• 27 1 tablespoon instant espresso.
• 28 whisk the cream in a bowl, and as it starts to stiffen, add sugar and espresso.
• 29 continue whisking until medium peaks form.