Recipes

Banana Pecan Strudel

One box of Phyllo pastry ( unroll phyllo and place a layer of plastic wrap over it and place a moist kitchen towel on top of the plastic to prevent pastry from drying out.)
2 sticks of butter melted
1 cup of Sugar with 1 ½ tablespoons of cinnamon
1 cup of chopped toasted pecans
Honey

1 jar of Rum Caramel Sauce

Take one sheet of phyllo and brush with butter, place another sheet of phyllo over that and brush with more butter, sprinkle with sugar and nuts place another sheet of phyllo over the top. Place one banana on short end of phyllo and roll. Seal end with honey. Brush strudel with butter and sprinkle with sugar before baking.

Bake at 375 to 400 till golden about 10 to 15 minutes. Cut in half on the bias and top with rum caramel sauce.

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