Courtesy of Cook & Eat (

Serves one (if you’re lucky enough to be home alone)

Banana Pecan Strudel
  • Phyllo Dough
  • 1 to 2 Bananas (preferably red bananas)
  • 1 tsp. lemon juice
  • ¼ cup butter, melted
  • 1 Tbsp. cane sugar
  • 2 tsp. cinnamon
  • 2 tsp. ground ginger
  • Honey
  • ¼ cup pecans
  1. If you are using frozen Phyllo dough, remove from freezer. It should sit at room temperature for at least an hour.
  2. Lightly toast the pecans in a 450F oven until they are just hot, about 5 minutes. Finely chop, and set aside.
  3. Reduce the heat on the oven to 425.
  4. In a small bowl, combine the sugar, cinnamon and ginger. Set aside.
  5. Slice the banana long ways into ¼ inch thick strips. Sprinkle with the lemon juice and set aside.
  6. Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter.
  7. Place one sheet of phyllo in the bottom of the dish, and brush with butter.
  8. Repeat with about 3 more piece of phyllo, lightly brushing after each piece.
  9. Add a layer of the bananas.
  10. Top with 3 layers of phyllo, brushing with butter after each piece.
  11. Add a layer of honey, squeezing or dribbling as you would on top of a waffle.
  12. Top with 3 layers of phyllo, brushing butter, etc. Add a layer of pecans.
  13. Sprinkle with the cinnamon sugar mixture.
  14. Top with 3 layers of phyllo, brushing with butter.
  15. Add another layer of honey.
  16. Top with 3 layers of phyllo, brushing with butter.
  17. Sprinkle the top with some of the remaining cinnamon/sugar mixture and chopped pecans.
  18. Trim any phyllo edges that protrude from the baking dish.
  19. Cut a few air vents in the top few layers.
  20. Bake for about 15 minutes, or until golden brown.
  21. Allow to cool for a least 10 minutes before devouring. If desired, top with a bit more honey.