Chocolate-Banana Strudel

Instructions

1. Preheat your oven according to the puff pastry package instructions, typically around 200°C (400°F).
2. In a large bowl, mix together the chocolate pudding powder, cocoa powder, baking powder, wheat semolina, vegan cream cheese, vegan sour cream, rum, and sugar until well combined. This is your chocolate filling mixture.
3. Peel and slice the bananas into thin rounds (3-4mm).
4. Roll out the vegan puff pastry on a sheet of baking paper. Position it so that the short side is facing you.
5. Starting about 2 cm from the edge closest to you, place a row of banana slices in a narrow strip parallel to the short side of the puff pastry.
6. Spread a layer of the chocolate filling mixture over the banana slices.
7. Fold in the side edges of the pastry by about 2 cm. Then, using the baking paper to help you, roll the pastry over the filling to enclose it completely.
8. Repeat the process: place another row of banana slices, then spread the chocolate filling over them, leaving 2 cm space at the edges. Fold in the side edges slightly and roll up the pastry again.
9. Continue this process of adding banana slices, chocolate filling, and rolling until you reach the end of the pastry.
10. Once all the filling is used, carefully turn the strudel over so that the seam is on the bottom.
11. Transfer the strudel, still on the baking paper, onto a baking sheet.
12. Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden brown and crispy.
13. Allow to cool for at least 15 minutes before slicing and serving.
14. This strudel is best enjoyed the day it's made, but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven before serving for best texture.