The pumpkin and chocolate strudel is a delicious dessert to be served warm with a little vanilla ice cream or some whipped cream. It significantly departs from the original apple strudel version but still wins everyone over when brought to the table. Had you ever thought of preparing a pumpkin and chocolate strudel? Pumpkin is very versatile; it pairs well with both savory and sweet flavors, so try this strudel: it will win you over!
From Fior Fiore in cucina November 2024.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz cooked pumpkin
- 1 sheet rectangular puff pastry
- 2 tablespoons brown sugar
- 1.4 oz soft amaretti
- 1.8 oz dark chocolate
- 1 oz pine nuts
- to taste cinnamon
- to taste milk
Tools
- 1 Pan
- 1 Bowl
- 1 Fork
- 1 Cutting Board
- 1 Knife
- 1 Brush kitchen
Steps
Toast the pine nuts in a small pan. Transfer the cooked pumpkin to a bowl and mash it with a fork. Add crumbled amaretti, chopped dark chocolate, pine nuts, brown sugar, and spices (I only added cinnamon, but if you want it spicier, you can also add ginger and nutmeg as per the original recipe). Mix to combine all ingredients. Unroll the puff pastry and prick it with a fork, spread the filling in the center. Fold the strudel by bringing the edges toward the center and then folding the ends. Place it on a baking sheet lined with parchment paper. Brush it with a little milk and bake in a preheated oven at 392°F for about 25 minutes or until golden brown.
