Chocolate Strudel
6 servings
90 minutes
Chocolate strudel is a refined treat from European cuisine, symbolizing exquisite baking and home comfort. Its roots trace back to Austria, where strudels were valued for their thin dough and rich filling. In this classic version, the delicate cocoa dough creates a deep chocolate flavor that pairs perfectly with juicy pears, sweet raisins, and crunchy almond flakes. The aroma of cinnamon adds warm spicy notes, turning each bite into a true delight. Careful buttering during baking makes the strudel airy and crispy. Perfect for cozy tea time or festive tables, it can be served with vanilla ice cream or thick chocolate sauce. Sprinkled with powdered sugar, it looks like a work of art ready to please any dessert lover.
1
Grate the butter on a coarse grater, mix with the egg and salt. Pour in warm water and stir.
- Butter: 150 g
- Chicken egg: 1 piece
- Salt: 0.5 teaspoon
- Water: 100 ml
2
Mix flour with cocoa, sift it, and add to the egg mixture to knead a firm dough. Wrap the prepared dough in plastic wrap and refrigerate for 20-30 minutes.
- Wheat flour: 250 g
- Cocoa: 50 g
3
Wash the pears (or apples) and slice them thinly.
- Pears: 3 pieces
4
Divide the dough into two equal parts. Roll each part as thin as possible on a clean towel.
5
Sprinkle the rolled-out dough with crushed breadcrumbs, leaving a little space from the edges. Then add sliced pears, raisins, and almonds. Top with sugar and cinnamon.
- Breadcrumbs: 100 g
- Pears: 3 pieces
- Raisin: 100 g
- Almond petals: 50 g
- Sugar: 150 g
- Ground cinnamon: 1 teaspoon
6
Bend each layer at the edges and roll it up with a towel. Line the baking tray with parchment paper and grease it with butter.
- Butter: 150 g
7
Carefully place the strudel on a baking sheet and put it in a preheated oven at 200 degrees for 45 minutes. Brush the roll with melted butter every 15 minutes.
- Butter: 150 g
8
Sprinkle the ready chocolate strudel with powdered sugar and cut into pieces.
- Powdered sugar: 1 tablespoon