BANANA CHOCOLATE STRUDEL

Banana Chocolate Strudel

4 (17- by 12-inch) phyllo sheets, covered with 2 overlapping

pieces plastic wrap and then a damp kitchen towel

3 tablespoons unsalted butter, melted

2 firm-ripe bananas

2 oz fine-quality bittersweet chocolate (not unsweetened),

finely chopped

1 large egg, beaten with 1 teaspoon water

Confectioners sugar for dusting 

Preheat oven to 425F. Arrange 1 phyllo sheet on a work surface with

a short side of phyllo nearest you, keeping remaining sheets covered,

and brush with some butter. Top phyllo with 3 more sheets of phyllo,

brushing each with butter. Arrange bananas one above the other,

horizontally, on lower third of phyllo, leaving a 1-inch border on

both sides (trim bananas if too long). Sprinkle chocolate over

bananas, then fold sides of phyllo toward middle (over ends of

bananas). Fold bottom edge of phyllo over bananas and roll up bananas

in phyllo. 

Transfer strudel, seam side down, to a baking sheet lined with

parchment paper or to a buttered baking sheet, then brush strudel

with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along

top of strudel with a sharp knife. Bake in middle of oven until

golden, about 12 to 15 minutes. Cool slightly on a rack, then dust

with confectioners sugar. Serve with lightly sweetened whipped cream.