Banana and Macadamia Strudels
Photography by 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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.