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 Strudel with Chocolate-Nut Filling Recipe
There are a lot of strudels on the site, but I found only one with chocolate, and it doesn't look like mine, so I add my own, in case someone likes it. And strudel is an excellent dish, suitable for freezing and subsequent fast cooking, really does not require defrosting.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Put the frozen dough on the table, sprinkled with flour, and leave for 20 minutes.
    Put the frozen dough on the table, sprinkled with flour, and leave for 20 minutes.
  2. Milk (ideally use cream, but so that the milk does not get worse, the taste was excellent) pour into a small saucepan and put on fire, heat up, but do not bring to a boil and remove from heat.
    Milk (ideally use cream, but so that the milk does not get worse, the taste was excellent) pour into a small saucepan and put on fire, heat up, but do not bring to a boil and remove from heat.
  3. Melt the chocolate in a water bath (to do this, pour more water into a saucepan, put a smaller saucepan with chocolate on top, but so that the bottom of the small saucepan does not touch the water).
    Melt the chocolate in a water bath (to do this, pour more water into a saucepan, put a smaller saucepan with chocolate on top, but so that the bottom of the small saucepan does not touch the water).
  4. Melted, take out of the bath. Add milk (cream) to the chocolate. Mixture.
    Melted, take out of the bath. Add milk (cream) to the chocolate. Mixture.
  5. Add the chopped nuts and butter. To interfere. If the mixture is hot, let it cool down a little. Then add the egg. Mix well.
    Add the chopped nuts and butter. To interfere. If the mixture is hot, let it cool down a little. Then add the egg. Mix well.
  6. This is our filling.
    This is our filling.
  7. Sprinkle the table and rolling pin well with flour and roll out our dough into a rectangular layer 1 mm thick. Since there are 2 test entries in the package, I decided to do one at once, and freeze the second, as usual.
    Sprinkle the table and rolling pin well with flour and roll out our dough into a rectangular layer 1 mm thick. Since there are 2 test entries in the package, I decided to do one at once, and freeze the second, as usual.
  8. Pour the filling onto the layer, so that there is a little more space left from one edge, since the filling will move during the folding process. I had some filling left, about one more roll, I poured it into a glass jar with a lid and put it in the freezer until the next time.
    Pour the filling onto the layer, so that there is a little more space left from one edge, since the filling will move during the folding process. I had some filling left, about one more roll, I poured it into a glass jar with a lid and put it in the freezer until the next time.
  9. Roll into a roll and put into a mold, slightly greased with vegetable oil. And we send it to the oven at 220 ° C for 20-25 minutes, until golden brown.
    Roll into a roll and put into a mold, slightly greased with vegetable oil. And we send it to the oven at 220 ° C for 20-25 minutes, until golden brown.
  10. With the second plate, I do the same thing, only after I rolled up the roll, wrapped it in a regular cellophane bag (the food wrap won't work, it's too thin, it breaks easily in the freezer, at least for me) and put it in the freezer.
    With the second plate, I do the same thing, only after I rolled up the roll, wrapped it in a regular cellophane bag (the food wrap won't work, it's too thin, it breaks easily in the freezer, at least for me) and put it in the freezer.
  11. Here is such a strudel turned out! Tender, chocolate, melting - it's impossible to break away from it.
    Here is such a strudel turned out! Tender, chocolate, melting - it's impossible to break away from it.
  12. Frozen strudel should be unwrapped before cooking and allowed to stand at room temperature for 5 minutes. We also send it to the oven at 220 ° C for 25 minutes, until golden brown.
    Frozen strudel should be unwrapped before cooking and allowed to stand at room temperature for 5 minutes. We also send it to the oven at 220 ° C for 25 minutes, until golden brown.
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