Summary

Ingredients

• 250 g puff pastry from the coolin shelf
• 2 banana (s)
• 100 g chocolate, whole milk

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Instructions

1. Roll out the puff pastry, cut a slice about 5 cm wide and set aside. Place the dough on a parchment-lined baking sheet.
2. Quarter the banana lengthways and cut the quarters into small pieces. Break the chocolate into small pieces, spread on top of the puff pastry, leaving a rim all around. Place the banana pieces on top as well. Then carefully roll up the puff pastry and place it on the seam. Roll up the side edges firmly towards the bottom and press them together. Use the remaining puff pastry to glue over any areas where a chocolate corner appears. If there are no places where the filling could come out later, you can simply put the remaining puff pastry on top of the strudel.
3. Bake the strudel at 170 ° C for about 35 minutes, let it cool down briefly and cut into pieces.