Banana Phyllo Streudel

Submitted by gnattvo on Thu, 09/03/2009 - 10:11am

Banana Chiffon Cake

16 ½ oz. Ripe Bananas
4 oz. Water
Splash Of Lemon Juice

8 Egg Whites
6 ½ oz. Sugar

8 Egg Yolks
4 oz. Canola Oil

8 oz. Cake Flour
¼ oz. Baking Powder

Puree bananas with water and lemon juice in a food processor with a blade attachment. Whip the egg whites and sugar into a meringue; set aside in a large bowl. Whip egg yolks until pale yellow and fluffy; slowly drizzle oil into the egg yolks. Fold banana puree into the yolk mixture then fold in the meringue. Finally, fold in the sifted dry ingredients and spread mixture into two 9”x13” pans. Bake until lightly golden brown in 350 degree oven.

Molten Chocolate Cake

1 lb. 5oz. Butter
1 lb. 3oz. Dark Chocolate
12 oz. Eggs
8 ½ oz. Egg Yolks
10 ½ Pastry Flour
1 lb. 5oz. Powdered Sugar

Melt the chocolate and butter in bowl over boiling water. Add the powdered sugar into the chocolate mixture with a whisk so no lumps form. Add the eggs and yolks; stir until smooth. Add the pastry flour and stir out until incorporated.

Assembling the Streudels

Remove phyllo dough from packaging and lay out flat. Cover with plastic wrap and a damp towel (being so thin, phyllo will dry out quickly). Melt one stick of butter and use brush to cover one sheet of phyllo dough. Repeat process three times. Cut the full sheets into three evenly wide strips. Place two slices of fresh banana on the end of each piece of phyllo followed by one piece of cake. Fill a piping bag with the chocolate cake batter and top each piece of cake with the mixture. Roll the bananas, cake and chocolate filling into a tube shape, fold the ends and place on a sheet pan. Brush the tops with a little more butter and place in 450 degree oven. Bake until light golden brown, about 4-6 minutes.

1. Decorate the bare plate with caramel and chocolate sauces
2. Place the streudel on the plate alongside caramelized banana arranged to your liking
3. Serve warm with vanilla ice cream.