Banana, Pineapple and Mincemeat Strudel with Chocolate Rum Sauce
Cuisine: British
Author: Kitchens
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
  • 4 bananas
  • 1/2 medium fresh ripe pineapple
  • 4 Tablespoons mincemeat; (preferably home-made)
  • 1 ounce flaked almonds
  • 1 ounce brown sugar
  • 1 squeeze fresh lemon juice
  • 1/2 ounces unsalted butter; melted
  • 1/2 fluid ounces dark rum
  • 12 sheets fresh phyllo pastry
Chocolate Rum Sauce:
  • 1 ounce unsalted butter
  • 4 ounces dark bitter chocolate
  • 7 fluid ounces double cream
  • 2 fluid ounces rum
  • 6 ounces icing sugar
  1. Peel and core the pineapple and cut into small cubes. Put into a mixing bowl and add the brown sugar. Brown the flaked almonds and either spread out on a tray under the grill or heat in the oven for 2 to 3 minutes until golden.
  2. Peel and slice the bananas and squeeze the lemon juice over the banana slices. Turn them around in it to prevent discoloration and freshen the flavor.
  3. Add the bananas, almonds, mincemeat and rum to the pineapple in the mixing bowl and stir well. Check the flavor and add a little more lemon juice if needed.
  4. Brush 6 sheets of phyllo with the melted butter and arrange overlapping each other on the work surface - 3 sheets across and 2 sheets deep. Repeat with the second 6 sheets and lay on top, making a double thickness rectangle.
  5. Put the fruit mixture on the side nearest to you 1 inch from each edge and 2 inches from the bottom. Fold the two sides over the filling and roll up the phyllo from the side nearest to you to form a cylinder which totally encases the fruit.
  6. Brush with the remaining butter and dredge with icing sugar. Lift carefully on to a flat baking sheet and bake at 400 degrees F (200c/gas 6) for 15 to 20 minutes until crisp and golden brown. Trim of the ends, cut into diagonal slices and serve hot.
  7. For the sauce, place the butter, chocolate and cream together in a double boiler or a bowl over a pan of warm water. Heat until melted. Add the rum, sieve the icing sugar and gradually beat into the sauce.
  8. Remove from the heat, taste and add more rum if necessary. The sauce will be dark and glossy.
  9. Serve warm.
Calories: 1902 Fat: 40 g Protein: 7 g Cholesterol: 93 mg
Per serving: Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 11 1/2 Fruit; 7 1/2 Fat; 13 Other Carbohydrates
Recipe by Recipes at