The pear and chocolate strudel is a very simple and quick dessert made with ready-made puff pastry and a delicious filling of pears, dark chocolate, and toasted hazelnuts.
It is an alternative to apple strudel and is great as a dessert or snack. Serve it with a dollop of vanilla cream and the combination will not disappoint you!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 roll ready-made puff pastry 230 grams (rectangular or round)
- 700 grams ripe pears (I use Coscia type) (about 6 pears)
- 50 grams dark chocolate (chips or flakes)
- 50 grams sugar
- 50 grams chopped hazelnuts
- 30 grams breadcrumbs
- 15 grams butter
- 1 egg yolk
- to taste ground cinnamon
- to taste vanillin
- to taste powdered sugar
Tools
- Blender / Mixer
- Baking Tray oven
- Silicone Brush
- Fluted Pastry Cutter
Preparation
To prepare the pear and chocolate strudel, first melt the butter over low heat and let it cool.
If you don’t have ready-made chopped hazelnuts, after removing the wooden shell from the hazelnuts, toast them in a small pan until they start to color and release a delicious aroma.
While they are still warm, rub their surface with a rough and slightly damp cloth to remove most of the outer skin.
Once cooled, chop them in the blender-mixer to get chopped nuts.
In a separate bowl, beat an egg yolk with a pinch of vanillin.
Then cut the pears into small pieces, add the hazelnuts, sugar, cooled melted butter, chocolate, and a teaspoon of cinnamon.
Mix the ingredients. On a baking tray, unroll the puff pastry, with a fluted pastry cutter cut a couple of thin strips from the perimeter and set them aside.
Sprinkle the inside surface of the pastry with breadcrumbs, leaving a couple of fingers free all around.
With your hands or a skimmer, scoop the pear and chocolate mixture, allowing the little liquid that has formed to fall back into the bowl.
Evenly distribute the mixture, keeping the indicated space free, and roll up the pastry, sealing well at the sides.
Ensure the central closure is underneath and fold the two sides underneath as well.
Now place the previously cut strips on the strudel and create a crisscross decoration.
Brush the surface as evenly as possible with the egg yolk, using a silicone brush.
Bake in a preheated oven at 392°F in the center of the oven.
As soon as the top is golden, cover it with aluminum and parchment paper in contact and continue baking.
About 15 minutes after we have put it in the oven, lower the temperature to 338°F.
Cook for about 40 minutes in total.
The pear and chocolate strudel is ready.
Wait for it to cool to sprinkle it with powdered sugar and cinnamon.
Storage
It keeps well for a couple of days wrapped in aluminum and parchment paper in contact, so that air can circulate a bit. It can be kept at room temperature or, if preferred, in the fridge.
It keeps well for a couple of days wrapped in aluminum and parchment paper in contact, so that air can circulate a bit. It can be kept at room temperature or, if preferred, in the fridge.
Here is a selection of very useful products for making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
Here is a selection of very useful products for making desserts. Many of these I have personally bought and tested. To view the recommended products click here.
