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.
Servings 4
Cook Time 40 minutes
Ingredients
- 500 gram Puff pastry
- 200 gram Milk chocolate
- 100 milliliters Cream (10%)
- 30 gram Butter
- 250 gram Nuts ideally almonds, I have walnuts
- 1 piece Chicken egg
Instructions
- Put the frozen dough on the table, sprinkled with flour, and leave for 20 minutes.
- 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.
- 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).
- Melted, take out of the bath. Add milk (cream) to the chocolate. Mixture.
- 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.
- This is our filling.
- 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.
- 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.
- 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.
- 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.
- Here is such a strudel turned out! Tender, chocolate, melting - it's impossible to break away from it.
- 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.