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Crispy Banana Strudel with spiced citrus broth and white ale ice cream

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As executive pastry chef New York City’s famed Le Bernardin and a 2007 winner of the James Beard Foundation’s Outstanding Pastry Chef award, Chef Michael Laiskonis has a knack for unforgettable desserts, like this banana strudel. “The procedure for the strudel is a bit unorthodox,” he says. “We sauté it in a pan as opposed to baking it in the oven, so it’s much crispier.” Topped with ice cream made with Bell’s Winter White Ale, this treat is heaven.

Makes: 4

  • Crispy Banana Strudel:
  • 3 bananas, slightly under-ripened, peeled and diced
  • 1⁄4 cup unsalted butter, melted
  • 1 1⁄2 tablespoons unsalted butter
  • 1 tablespoon dark brown sugar
  • 1⁄4 teaspoon lemon juice
  • 4 sheets feuille de brick dough
  • confectioner’s sugar
  • ---
  • Spiced Citrus Broth:
  • 1⁄2 cup freshly squeezed orange juice, strained
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • 1 clove
  • 1 anise star
  • 1 cinnamon stick
  • ---
  • White Ale Ice Cream:
  • 12 ounces Bell’s Winter White Ale
  • 2 1⁄2 cups heavy cream
  • 1 1⁄2 cups whole milk
  • 1 1⁄2 cups sugar
  • 1 tablespoon nonfat milk powder
  • 6 egg yolks
  • 1 orange, zested



• In a small bowl, combine banana, sugar and lemon juice.

• Place one sheet of the feuille de brick dough on a clean surface and brush with melted butter. Arrange 1/4 of the banana filling in a line along the bottom 2/3 of the dough sheet.

• Roll the dough, applying light pressure. Fold in the ends to create a strudel about 8 inches long, which can be refrigerated in plastic film for up to two hours or until ready to fry.

• Warm a large sauté pan over medium heat and add the remaining butter.

• Add strudels to the pan and gently fry about 1 minute per side or until golden, reducing heat if necessary to prevent burning.

• Blot the fried strudels with a paper towel and let cool.

• Cut off the strudels’ ends and slice into three 2-inch portions.

Spiced Citrus Broth:

• Combine all ingredients in a small saucepan and gently warm over low heat, stirring until sugar has dissolved.

• Remove from heat and cover, allowing the juice to infuse for 15 minutes.

• Strain through a fine mesh sieve and chill.

White Ale Ice Cream:

• In a medium saucepan, combine white ale, cream and milk and bring to a boil over medium heat.

• Meanwhile, combine the remaining ingredients in a large mixing bowl and whisk thoroughly.

• Remove the ale mixture from heat and slowly temper into the bowl.

• Transfer the combination back to the saucepan and cook on low heat, stirring constantly, until the mixture slightly thickens but doesn’t boil.

• Strain through a fine mesh sieve, chill and let cool.

• Place the mixture in an ice cream maker and follow the manufacturer’s instructions to complete.


To serve:

• Dust the strudels with confectioner’s sugar, divide the citrus broth among the plates and top each with a scoop of white ale ice cream.


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