Puff Pastry Chocolate Banana Strudel
Puff Pastry Chocolate Banana Strudel
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Ingredients
| ½ | cup Lactantia® European Style Butter at room temperature, divided | |
| ¼ | cup Only Oats Gluten-Free Rolled Oats | |
| ¼ | cup hazelnuts, lightly chopped | |
| 2 | tablespoons Robin Hood® All Purpose Flour | |
| 1 | sheet Tenderflake® Puff Pastry, rolled | |
| ½ | cup Rogers Golden Yellow Sugar | |
| ¼ | cup Hershey’s Chipits Dark Chocolate Chips | |
| ¼ | cup raisins | |
| ½ | teaspoon McCormick GourmetTM Ground Cinnamon | |
| 3 | ripe bananas | |
| 1 | tablespoon melted butter | |
| 1 | cup sour cream |
Directions
Preheat oven to 425° F.
In a small saucepan over low heat, melt ¼ cup of butter. Add rolled oats and hazelnuts and continue to cook over medium heat until lightly toasted. Add flour, mixing thoroughly until no lumps remain. Continue to cook for 2 more minutes. Set aside and cool completely.
Lightly flour work counter and lay out the puff pastry. Rub the remaining ¼ cup of butter evenly across the centre of the pastry, leaving a 2 inch border around the edges. Sprinkle sugar, chocolate chips, raisins, cinnamon, and toasted oats and hazelnuts evenly over the butter. Slice bananas lengthwise and place at one edge of the butter border.
Cover, transfer to the refrigerator and let chill for 30 minutes. This will prevent the dough from tearing. When the dough has chilled, carefully start rolling the puff pastry over the bananas, working from one side to another. When the log is half-formed, fold the side edges over and continue rolling. Lightly brush the top with 1 tablespoon of melted butter. Transfer to a parchment-lined baking sheet and bake for 15 minutes. When the strudel begins to brown, reduce heat to 325° F and bake for another 20 to 30 minutes until golden. Let cool for at least 30 minutes before slicing. Serve with sour cream.
Serves 6 – 8.
