These banana hazelnut chocolate phyllo rolls are one of our family’s favorite. Sometimes I prepare them for a church function or other social gathering. There’s always at least one person asking for the recipe, and sometime the whole group. They are very easy to make and yet they look very festive. You can make them into any shape you want, such as individual triangles, rectangles, etc.
The easiest way to begin is to make the dough into a long, roll-like a log and then cut it into smaller pieces once baked.
If you can’t find any chocolate hazelnut spread, you can use chocolate chips. However, it won’t be as tasty. I have also tried many different chocolate hazelnut brands and find Nutella tastes better for this recipe. However, when I’m making these phyllo rolls I couldn’t find any Nutella at my local store so I’m using another brand.
As for the butter, I usually melt ½ stick of butter in a microwave for 20 – 30 seconds. If I run out and there are still more phyllo sheets, then I will melt more depending on how many sheets I have left. The amount of butter used depends on how much you are brushing in the dough. I just brush it lightly. The first layer is usually the hardest to brush so you can just dribble or tap some melted butter onto the sheet using the brush. Then start brushing from the 2nd layer forward.
I like using parchment paper when I bake. It is not necessary, but I think for this recipe, the parchment paper helps prevent the bottom part of the rolls from being too dark.
2 very ripe bananas
Chocolate Hazelnut spread such as Nutella or other brand or chocolate chips
½ to ¾ stick of butter, melted
1 roll of phyllo dough - you can use any brand you like. I use Athens; each packet contains 2 rolls, so if you want to use both rolls, you’ll need 4 bananas. I usually just refreeze the other roll in its original packet.
Mix together 1 egg yolk and 1 teaspoon whole milk
1. Take phyllo dough out from the packet and the plastic wrapper
2. Lay dough flat on a kitchen counter
3. Melt ½ stick butter in a microwave for 20 – 30 seconds on high
4. Preheat oven to 400°F
5. Prepare a baking tray and layer with parchment paper
6. Take one sheet of dough out; this will be your first layer.
7. Put this first layer of dough onto a working surface and dribble or tap some butter on top using the brush. Don’t worry if any of the layers tear, as you just want to make sure that only the last layer looks nice
8. Put another layer of dough on top of the first sheet and brush the entire sheet with melted butter
9. Continue layering and brushing the whole sheet with butter in between until you have a stack of about 8 – 10 sheets/layers. Set aside the rest of the sheets
10. Flip the stack of sheets. This will ensure the nice layer is on the top
11. Peel the banana and cut into half lengthwise. Put each banana on top of the sheet on the edge that is closest to you
12. Spread the chocolate on the bananas
13. Roll the dough so it looks like a long and slim log
14. Repeat the process starting from step 6 to step 13 until you use up the rest of the phyllo sheets
15. Now you will have 2 long rolls. Brush them with egg wash mixture
16. Put on a baking tray or cookie sheet lined with parchment paper
17. Bake in the oven for about 15 minutes – 20 minutes or bake until golden brown
18. Take out from the oven and cool for about 30 minutes
19. Cut into 4 – 5 serving pieces