Chocolate Peanut Butter Banana Breakfast Strudel
A flaky pastry strudel filled with layers of creamy peanut butter, rich hazelnut spread, and fresh banana slices. The refrigerated crescent roll dough creates a golden, buttery exterior while the filling stays perfectly gooey. Perfect for weekend brunch or special breakfast occasions when you want something more indulgent than toast. The combination of chocolate and peanut butter with banana creates a dessert-like breakfast that both kids and adults will love.
Ingredients
- 2 teaspoons all-purpose flour
- 1 can (12 oz) refrigerated Pillsbury Grands Butter Flake Crescent Rolls (8 Count) or refrigerated Pillsbury Grands Original Crescent Rolls (8 Count)
- ⅓ cup peanut butter
- ½ cup hazelnut spread with cocoa (Nutella), from 13 oz containerchocolate spread1:1dietarytree_nuts-free
any chocolate spread works
- 2 large firm ripe banana, cut into 1/8-inch slices
- 1 egg white, beaten
- 1 tablespoon cinnamon-sugar, from 3.62-oz jar
Instructions
- 1
Heat oven to 350°F and line cookie sheet with foil, spray with cooking spray or line with non-stick foil
- 2
Sprinkle flour on sheet of waxed paper and unroll dough on floured waxed paper into 1 long rectangle, press perforations to seal
- 3
Place another sheet of waxed paper over dough and roll with rolling pin to make 18x9-inch rectangle, remove top sheet of waxed paper
- 4
Spread peanut butter evenly onto dough to within 1 inch of edges
- 5
Spread hazelnut spread evenly over peanut butter
- 6
Arrange banana slices with sides touching in 2 rows down middle of hazelnut spread
- 7
Fold in short ends of rectangle 1 inch and starting at one long side of rectangle, roll up tightly, pinch edge of dough to seal
- 8
Remove from waxed paper and place seam side down on foil-lined cookie sheet
- 9
Brush with egg white and sprinkle with cinnamon-sugar
- 10
Bake 20 to 25 minutes or until deep golden brown
- 11
Immediately transfer strudel on foil to cooling rack and cool 30 minutes
- 12
Loosely wrap foil around strudel and refrigerate 30 minutes to 1 hour or until chilled
- 13
Cut into 1-inch slices using serrated knife and wrap and refrigerate any remaining strudel
Tips
Make sure bananas are firm but ripe to prevent them from getting mushy during baking and making the pastry soggy.
Press perforations firmly to seal the dough completely, otherwise the filling may leak out during rolling and baking.
Use a serrated knife to cut clean slices without squishing the filling out of the delicate pastry.
Good to Know
Wrap tightly and refrigerate up to 3 days. Best served within 24 hours for optimal texture.
Can be assembled and refrigerated overnight before baking. Add 5-10 minutes to baking time if cold.
Serve chilled, cut into 1-inch slices with a serrated knife. Can be warmed slightly in microwave if desired.
Common Mistakes
Roll tightly to avoid air pockets that cause uneven cooking.
Don't overfill with spreads to prevent leaking during rolling.
Cool completely before refrigerating to avoid condensation making pastry soggy.
Substitutions
Nut-Free Alternatives
any chocolate spread works
General Alternatives
FAQ
Can I make this the night before?
Yes, assemble completely and refrigerate overnight before baking. Add 5-10 minutes to baking time since it will be cold from the fridge.
What if I don't have hazelnut spread?
Any chocolate spread works well. You can also use melted chocolate chips mixed with a little butter for a homemade version.
How long will leftovers keep?
Wrapped tightly in the refrigerator, leftovers stay fresh for up to 3 days. The texture is best within 24 hours of baking.