Apple and chocolate strudel with shortcrust pastry: my indulgent variant.
The apple and chocolate strudel is my super-indulgent take on one of the most loved traditional desserts.
Although the classic strudel (from the German Strudel = whirl) is a cornerstone of Trentino-Alto Adige pastry, where apples are the absolute protagonists, I wanted to personalize it to make it perfect for holidays and the whole winter season.
The secret of this recipe? The addition of chocolate, which combined with the apples creates a truly sublime pairing.
Anyone who follows me knows how much I love chocolate and how I try to include it often in my creations: in this strudel, I assure you, it really makes the difference!
Instead of the classic rolled dough or puff pastry, for this version I chose shortcrust pastry. Its crumbly and less sweet texture pairs divinely with the filling rich in apples, pine nuts, raisins and, of course, dark chocolate chips.
The result is a crispy shell that encloses a soft, cinnamon-scented heart.
It’s a dessert that was highly appreciated at my home and I’m sure it will win you over at the first bite.
It’s simpler to prepare than you might think, ideal for a wholesome snack or as a special end to a meal.
Discover how to make the Apple and Chocolate Strudel with shortcrust pastry: the indulgent and crumbly variant of a timeless classic.
Try it now!
About 400 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 6 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for the apple and chocolate strudel for 6 servings
For the shortcrust pastry
- 1 2/3 cups All-purpose flour (+ about 2 1/2 tbsp for the work surface)
- 7 tbsp Butter
- 10 tbsp Cold water
- 1 tsp Sugar
- 4 Medium apples
- 2 tsp Ground cinnamon
- 2 tbsp Sugar
- 1/3 cup Dark chocolate chips
- 2 tbsp Rum
- 1 1/2 tbsp Sugar
- 1 Egg yolk for brushing
Tools
- 1 Non-stick roasting pan
Preparation of the apple and chocolate strudel
First, prepare the dough by placing 7 tbsp of butter in pieces, 1 2/3 cups of flour, a pinch of salt and the water into the food processor; run the processor until the dough comes together and forms a ball.
Once the dough is obtained, let it rest in the refrigerator for 30 minutes.
Meanwhile, peel the apples and cut them into cubes; season them with sugar, cinnamon and chocolate chips, and mix well.
In a steel pan put the apples, the sugar, the cinnamon and the rum and cook for a couple of minutes; then let cool a bit and add the chocolate chips, mixing well.
Roll out the dough on a floured surface until you obtain a sheet about 1/8 inch thick.
Take a rectangular baking pan, line it with parchment paper and transfer the dough onto it; place the apple mixture leaving a 2-finger-wide border free, and brush the edges of the dough with the beaten egg yolk mixed with a splash of water.
…fold the dough over the strudel and seal the edges well.
I made a strudel about 13 3/4 x 5 1/2 in, but you can also make two smaller ones.
Make vertical slits on the surface of the strudel, then brush again with the egg yolk.
Bake in a preheated oven at 356°F for about 40 minutes.
Remove from the oven and allow to cool before serving.
My tips for a perfect strudel:
The apples: Choose good quality apples (such as Reinette or Golden) that hold up well to cooking without falling apart too much.
The chocolate: Use a good quality dark chocolate, chopped with a knife; as it melts it will create delicious streaks in the filling.
The seal: Seal the edges of the shortcrust pastry well to prevent apple juices from leaking during baking.
Send me your photos! If you make this or any of my recipes, don’t forget to send me the photos. I’ll be very happy to publish them on my page with your name!
