Banana and Macadamia Strudels
Photography Photography by Aaron McLean.
INGREDIENTS
2 large firm bananas, cut in half lengthwise then in half across the middle
16 sheets filo pastry
50 grams butter, melted
Filling
140 grams unsalted macadamia nuts
½ cup sugar
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 egg yolk
1 teaspoon orange flower water
To serve
Greek style yoghurt
METHOD
Preheat the oven to 180ºC – fan bake
Place the macadamias and sugar in a food processor and grind. Add the spices, egg yolk and orange flower water and pulse to combine.
Lay out 1 sheet of filo with the short end towards you. Brush with butter and lay another sheet on top.
Place 2 tablespoons of filling along the short side of the filo leaving a small border around the edges. Lay one piece of banana on top. Brush the edges of the filo with butter and roll up into a cigar shape, folding in the edges when half rolled. Place seam side down on a lined baking tray. Repeat with the remaining ingredients.
Brush the strudels with a little more butter and bake in the oven for 15-20 minutes until crisp and golden.
Allow to sit for at least 5 minutes before serving as the bananas will be very hot. Dust with icing sugar and serve with a generous dollop of thick yoghurt. Makes 8 strudels
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.