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  Banana Pecan Strudel

Phyllo dough
1 to 2 Bananas (preferably red bananas)
1 tsp. lemon juice
1/4 cup butter, melted
1 Tbsp. cane sugar
2 tsp. cinnamon
2 tsp. ground ginger
Honey
1/4 cup pecans

If you are using frozen phyllo dough, remove from freezer. It should sit at room temperature for at least an hour. Lightly toast the pecans in a 450-degree oven until they are just hot, about 5 minutes. Finely chop and set aside. Reduce the heat on the oven to 425. In a small bowl, combine the sugar, cinnamon, and ginger. Set aside. Slice the banana longways into 1/4 inch thick strips. Sprinkle with the lemon juice and set aside. Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter. Place one sheet of phyllo in the bottom of the dish and brush with butter. Repeat with about 3 more piece of phyllo, lightly brushing after each piece. Add a layer of the bananas. Top with 3 layers of phyllo, brushing with butter after each piece. Add a layer of honey, squeezing or dribbling as you might to top a waffle. Top with 3 layers of phyllo, brushing butter, etc. Add a layer of pecans. Sprinkle with the cinnamon sugar mixture. Top with 3 layers of phyllo, brushing with butter. Add another layer of honey. Top with 3 layers of phyllo, brushing with butter. Sprinkle the top with some of the remaining cinnamon/sugar mixture and chopped pecans. Trim any phyllo edges that protrude from the baking dish. Cut a few air vents in the top few layers. Bake for about 15 minutes, or until golden brown. Allow to cool for a least 10 minutes before devouring. If desired, top with a bit more honey. Courtesy of Cook & Eat (www.cookandeat.com).

 


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