The pumpkin and chocolate strudel is a delicious dessert to serve warm with a bit of vanilla ice cream or some whipped cream. It’s a dessert that significantly differs from the original apple strudel version but equally wins everyone over when it arrives at the table. Have you ever thought of preparing a pumpkin and chocolate strudel? Pumpkin is truly versatile, pairing well with both savory and sweet, so try this strudel: it will win you over!
From Fior Fiore in cooking 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
- 9 oz cooked pumpkin
- 1 roll rectangular puff pastry
- 2 tablespoons brown sugar
- 1.4 oz soft amaretti cookies
- 1.8 oz dark chocolate
- 1 oz pine nuts
- to taste cinnamon
- to taste milk
Tools
- 1 Small Pan
- 1 Bowl
- 1 Fork
- 1 Cutting Board
- 1 Knife
- 1 Kitchen Brush
Steps
Toast the pine nuts in a small pan. Transfer the cooked pumpkin to a bowl and mash it with a fork. Add the crumbled amaretti, chopped dark chocolate, pine nuts, brown sugar, and spices (I added only cinnamon, but if you want it spicier, you can also add ginger and nutmeg as in the original recipe). Mix to combine all the ingredients. Unroll the puff pastry and prick it with the fork, distribute the filling in the center. Close the strudel by bringing the edges towards the center and then folding the ends over. 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 (200°C) for about 25 minutes or until well golden.
