The MINI PEAR AND CHOCOLATE STRUDELS are little pastries bursting with flavor, perfect to serve as an afternoon snack or whenever you want to pamper yourself with something special that brings energy and a smile. Their indulgence makes them ideal for any occasion — make plenty, because they always disappear too fast…
The delight of these small strudels lies in the well-tested pairing of pears and chocolate, here made even more tempting by amaretti and by the pastry’s crispiness: the puff pastry with the sweet filling caramelizes slightly, releasing all its potential and becoming a real flavor and aroma bomb. With every bite you’ll taste the softness of the pears, the creaminess of the chocolate and the crunchy caramelized shell, all perfectly balanced.
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6 mini strudels
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (rectangular)
- 14 oz Abate pears (about 3 medium pears)
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Half glass water
- 1.4 oz amaretti cookies
- 2.1 oz dark chocolate
- 1 egg
- to taste sugar
YOU’LL NEED THE FOLLOWING FOR MINI PEAR AND CHOCOLATE STRUDELS
- 1 Pan
- 1 Bowl
- 1 Baking sheet
- 1 Brush
- 1 Small bowl
- 1 Knife
PREPARATION MINI PEAR AND CHOCOLATE STRUDELS
Making the MINI PEAR AND CHOCOLATE STRUDELS is very easy and quick.
Peel the pears and remove the core. Then cut them into cubes and place them in a pan with the sugar, cinnamon and water. Put over medium heat and cook for 10 minutes or until the pears are dry-ish.
Remove them from the pan and let them cool.
When the pears have cooled, add the coarsely chopped chocolate, the crumbled amaretti and mix everything well.
Unroll the puff pastry and cut out 6 rectangles. Place the filling on each rectangle and cut slits with a knife or wheel on the empty part of the pastry. Brush the pastry with the egg white and fold, sealing the edges well.
Place the MINI PEAR AND CHOCOLATE STRUDELS on a baking sheet lined with parchment paper and brush them with the egg yolk mixed with a splash of milk.
Sprinkle with granulated sugar and bake in a preheated conventional oven at 374°F for 15 minutes. Then switch the oven to convection mode and bake for another 5 minutes until they are nicely golden.
Once ready, remove from the oven and let them cool completely before enjoying.
