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Ingredients

3-4 Green tip bananas, peeled and sliced lengthwise
1/4 cup Brown sugar
1/4 cup Granulated sugar
1/2 tsp. Ground cinnamon
1/4 cup Walnuts, chopped
1/4 cup Pecans, chopped
5 Phyllo dough sheets
1/4 cup Butter, melted
Crème Anglaise or Vanilla Sauce for service (recipe follows)
Fresh mint sprigs to garnish
Confectioner's sugar to garnish

Method
Preheat oven to 375 degrees F. Combine sugars and cinnamon, mix well. Brush each sheet of phyllo dough with melted butter. Sprinkle with sugar/cinnamon mixture and place one on top of another. Place sliced bananas down the center of the phyllo sheet. Top with chopped walnuts and pecans. Sprinkle generously with sugar/cinnamon mixture.

Roll to enclose. Fold and tuck ends under. Place strudel on a lined baking sheet and brush with melted butter. Bake at 375 degrees for 10 - 12 minutes or until golden brown.

For service, allow to cool slightly at room temperature and dust with Confectioner's sugar. Slice with a serrated knife and serve with Vanilla Sauce.

Makes 1 Strudel, 6 Servings

Chef Larry's Madeira Glaze
Ingredients

1 tsp. Butter
1/2 tsp. Shallots, minced
1/4 tsp. Garlic, minced
1 Fresh thyme sprig
3 oz. Madeira wine
1 cupDemi-glace or brown sauce
Salt to taste
Fresh ground black pepper to taste

Method
Melt butter in a small saucepan over medium heat. Add shallots and garlic. Saute until translucent, do not brown. Add thyme sprig. Deglaze with Madeira and reduce liquid by 1/2. Stir in demi-glace and bring to a simmer. Reduce heat. Simmer for 5 minutes over low heat. Season with salt and fresh ground black pepper. Serve with Chef Larry' Wild Mushroom Strudel.

Makes 1 cup

Chef Larry's Creme Anglaise (Vanilla Sauce)
Ingredients

1 1/2 cup Milk
4 Egg yolks
1/2 tsp.Sugar, granulated
1/2 tsp. Vanilla
1 oz. Orange flavor (optional)
1/2 cupCold Milk

Method
Bring the 1 1/2 cups of milk to a boil. Remove and set aside. Place egg yolks, sugar, vanilla and optional orange flavor in a mixing bowl and whisk until mixture forms "ribbons."

Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency.)

Remove from heat and incorporate the cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated, if too thick add additional cold milk to achieve desired consistency.

Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.