The puff pastry pear and chocolate strudel is a dessert with a crispy, golden shell that encloses a soft and enveloping filling, where the natural sweetness of the pears perfectly blends with the intensity of chocolate. The contrast between the lightness of the puff pastry and the creaminess of the filling creates an irresistible balance of textures. The aroma released during baking, with fruity and indulgent notes, makes it ideal for a refined snack or as a dessert to serve on special occasions. It can be enjoyed warm or cold, perhaps accompanied by a sprinkle of powdered sugar or a scoop of vanilla ice cream.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Puff Pastry Pear and Chocolate Strudel:
- 1 roll rectangular puff pastry
- 2 Abate pears (approximately 10.6 oz)
- 2.8 oz dark chocolate
- 0.7 oz granulated sugar
- 1.4 oz hazelnut or almond flour
- to taste milk (for brushing the strudel)
Tools for the Puff Pastry Pear and Chocolate Strudel:
- 1 Baking Tray
- 1 Knife
- 1 Cutting Board
- 1 Oven
Steps for Preparing and Cooking the Puff Pastry Pear and Chocolate Strudel:
Take the pears, divide them into 4 parts, then remove the core, peel them and cut them into small cubes, place them in a large bowl.
Chop the dark chocolate roughly with a sharp knife and add it to the diced pears, then add the granulated sugar and 20 grams of almond or hazelnut flour and mix everything well. The flour will help absorb the moisture from the pears during cooking.
Unroll the puff pastry on a work surface, keeping the parchment paper. Place it vertically, so that the shorter side is facing you. In the center of the pastry, evenly sprinkle a couple of tablespoons of almond or hazelnut flour, creating a base that will help absorb the moisture of the filling.
Spread the pear and chocolate filling over the almond or hazelnut flour, arranging it evenly along the center of the pastry, leaving the sides free for closure.
With a sharp knife or pizza cutter, cut the two free sides of the pastry into vertical strips about 0.8 inches wide, starting from the edges towards the center, without reaching the filling.
Once the cuts are complete, start braiding the strips by overlapping them one over the other, alternating sides to create a decorative braid effect.When all the strips are braided, seal the ends well by pressing them lightly with your fingers. Transfer the strudel to a baking tray lined with the provided parchment paper, brush the surface with some milk to promote browning, and bake in a preheated oven at 356°F for about 25-30 minutes, until the pastry is golden and crispy.
Remove the strudel from the oven and let it cool slightly.
FAQ (Questions and Answers)
What can I substitute for dark chocolate?
with white chocolate for a milder and sweeter version, with milk chocolate for a more delicate and less intense flavor, with extra dark chocolate for those who love a more pronounced contrast, or with hazelnut cream for a more indulgent filling.
If I want to add more crunchiness to the preparation, what can I add?
chopped hazelnuts or almonds and pecans, or grated coconut for an exotic flavor.
Can I use whole wheat puff pastry?
certainly, it is a valid lighter option, you can also replace granulated sugar with natural sweeteners.
