Banana and Macadamia Strudels

From issue #5.
Photography by Photography by Aaron McLean.
Banana and Macadamia Strudels


2 large firm bananas, cut in half lengthwise then in half across the middle
16 sheets filo pastry
50 grams butter, melted

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


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