2020-08-13 / test@t
Chocolate strudel with pears
Pear and chocolate strudel is a classic Viennese café. Unlike apple strudel, which is served all year round, this strudel is considered winter.
- 500 g of puff unleavened dough
- 100 g chocolate-nut butter
- 3 strong, sweet pears
- 100 ml white wine
- 2 st. l. Teddy bear
- 1 cup walnuts
STEP-BY-STEP COOKING RECIPE
Peel the pears and cut into medium cubes. Place in a saucepan, add wine and honey and bring to a boil. Boil for 3 minutes, remove from heat and leave to cool completely.
Chop the walnuts into coarse crumbs.
Roll out the puff pastry on a sheet of parchment into a rectangular layer 3 mm thick.
Brush with chocolate nut paste, 1 cm short of the edges, and sprinkle with half of the nuts.
Throw the pears in a colander to completely drain the liquid. Then spread evenly over the dough and sprinkle with the remaining nuts.
Roll the dough into a tight roll, pinch the edges. Transfer the strudel to a baking sheet. Bake in an oven preheated to 190 ° C until golden brown, 25-30 minutes.
Cool the finished strudel on a wire rack. Cut off the edges, cut into neat pieces. Sprinkle with powdered sugar and serve with whipped cream or ice cream.