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Print Recipe
Strudel with Chocolate-Nut Filling Recipe
The site has a lot of strudels, but with chocolate I found only one, and it is not like mine, so I add my own, and suddenly someone like it. And strudel-this is a great dish, suitable for freezing and subsequent rapid cooking, really does not require defrosting.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Frozen dough spread on a table, sprinkled with flour, and leave for 20 minutes.
    Frozen dough spread on a table, sprinkled with flour, and leave for 20 minutes.
  2. Milk (ideally use cream, but the milk did not become worse, the taste was excellent) pour into a small saucepan and put on fire, heat, but do not boil and remove from heat.
    Milk (ideally use cream, but the milk did not become worse, the taste was excellent) pour into a small saucepan and put on fire, heat, but do not boil and remove from heat.
  3. Chocolate melt in a water bath (to do this in a saucepan pour more water, put on top of a smaller saucepan with chocolate, but so that the bottom of a small saucepan does not touch the water).
    Chocolate melt in a water bath (to do this in a saucepan pour more water, put on top of a smaller saucepan with chocolate, but so that the bottom of a small saucepan does not touch the water).
  4. Melted, removed from the bath. Add milk (cream) to the chocolate. Mix.
    Melted, removed from the bath.
Add milk (cream) to the chocolate. Mix.
  5. Add the chopped nuts and butter. Stir. If the mixture is hot, let it cool slightly. Then add the egg. Mix well.
    Add the chopped nuts and butter. Stir. If the mixture is hot, let it cool slightly.
Then add the egg. Mix well.
  6. This is our filling.
    This is our filling.
  7. Well sprinkle the table and rolling pin with flour and roll out our dough in a rectangular layer thickness of 1 mm. since the package 2 of test records, I decided to make one immediately, and the second, as usual, freeze.
    Well sprinkle the table and rolling pin with flour and roll out our dough in a rectangular layer thickness of 1 mm. since the package 2 of test records, I decided to make one immediately, and the second, as usual, freeze.
  8. On the formation pour the filling, so that one edge left a little more space, as the filling in the process of folding will move. I have a little 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.
    On the formation pour the filling, so that one edge left a little more space, as the filling in the process of folding will move. I have a little 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. Turn into a roll and spread in the form, a little greased with vegetable oil. And send in the oven 220°C for 20-25 minutes, until Golden brown.
    Turn into a roll and spread in the form, a little greased with vegetable oil. And send in the oven 220°C for 20-25 minutes, until Golden brown.
  10. With the second plate, I do the same thing, only after I rolled the roll, wrapped it in an ordinary cellophane package (food film will not fit, it is too thin, breaks in the freezer easily, in mine, at least) and removed it in the freezer.
    With the second plate, I do the same thing, only after I rolled the roll, wrapped it in an ordinary cellophane package (food film will not fit, it is too thin, breaks in the freezer easily, in mine, at least) and removed it in the freezer.
  11. Here's the strudel turned out! Gentle, chocolate, melting-it is impossible to come off.
    Here's the strudel turned out!
Gentle, chocolate, melting-it is impossible to come off.
  12. Frozen strudel before cooking should be deployed and allowed to stand at room temperature for 5 minutes. Also sent to oven at 220°C for 25 minutes, until Golden brown.
    Frozen strudel before cooking should be deployed and allowed to stand at room temperature for 5 minutes.
Also sent to oven at 220°C for 25 minutes, until Golden brown.

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