Cooking Time

35 minutes
Ingredients (serves 4)

4 bananas, peeled, thickly sliced
1/3 cup sultanas
1 tablespoon desiccated coconut
2 tablespoons brown sugar
1 orange, rind finely grated, juiced
3/4 teaspoon ground cinnamon
6 sheets filo pastry
olive oil cooking spray
1 teaspoon caster sugar
2/3 cup low-fat vanilla custard, to serve

Method

Preheat oven to 190°C. Line a baking tray with baking paper. Place banana, sultanas, coconut, brown sugar, orange rind, 2 tablespoons orange juice and 1/2 teaspoon cinnamon in a bowl. Stir to combine.

Place 1 pastry sheet on a workbench. Top with another pastry sheet. Spray with oil. Repeat twice with remaining pastry sheets and oil to make 6 layers.

Spoon banana mixture along 1 long edge of pastry, leaving a 5cm border on both short ends. Fold short ends in and roll up to enclose filling. Place strudel, seam side down, on prepared tray.

Spray top of strudel with oil. Combine caster sugar and remaining 1/4 teaspoon cinnamon. Sprinkle over strudel. Bake for 30 to 35 minutes or until pastry is crisp and golden. Stand strudel on tray for 5 minutes. Slice and serve with custard.