Boo!  A chunk of banana bread in the composter.  I adore this cake but it has nothing to keep itself from being going off.  What I should have done was make a nice banana bread french toast but I’m back to work and I just couldn’t pull it out of the can enough to deal. 

I also sacrificed a rather desultry bunch of swiss chard to the same bin.  Honesty is honesty though so I’ve got to admit to the waste.
I did make a rather wonderful save with the remainder of my phyllo pastry.  I had it thawed for ratatouille pie so why not throw together a  nice apple streudal?
It is crazy easy, incredibly pretty but most important-delicious.
Take a sheet of phylllo and baste with melted butter.  Sprinkle with white sugar, bread crumbs and cinnamon.
Repeat your layers six times.  Add a row of thinly sliced, tart apples.
Note:  you could change this filling to raisins, raspberries, mixed berries, pears…

Fold the long side over the apples and then the shorter sides.

Roll and hide the seam on the bottom of the pan.  I’ve got a silicone sheet on my pan but you could generously butter your pan or use parchment paper.

Slash the top with a sharp knife, brush with butter and sprinkle with sugar.  Bake at 330 for 30 minutes.

 Have your food stylist prep the streudal plate for a final photo…
 and enjoy.
This dish will not be making its way into a food waste post as it was gone about 15 minutes after it came out of the oven. 
This is the sort of dessert that literally costs you $2.00 to make but looks and tastes like a million dollars.  Pat yourself on the back when you make it-you are awesomeness personified.
Note:  if you would like to make everyone your lifelong, food slave then you should serve streudal with a REALLY good, vanilla icecream.