If you've already tasted this pairing in a fluffy cake and liked it, try it out in this alternative studel too. Here is the recipe
You all have in mind the goodness of apple strudel, that fragrant pastry wrap with a filling of scented apples cinnamon? Now try to think of a different version of this wonderful dessert with a filling of pears and chocolate. The most delicious combination enclosed in a light and crunchy texture like that of strudel dough will win you over. We are sure of it. So try your hand at this delicious variation of one of the most classic traditional sweets!
The history of the strudel
Sweet originating from Turkish tradition, the strudel has spread to Hungary when Sultan Suleiman conquered those territories, and from there he came in Austria following the territorial conquests of the Turkish empire. From Vienna he then passed to the Tre Venezie and became one of the traditional sweets of Trentino Alto Adige, also protected by a disciplinary. The German name means vortex, and would refer to the structure of the cake, a roll of dough with a fruit filling inside. Some variations are allowed for its preparation, both for the pasta and for the content. Regarding the former, you can opt for the so-called "Crazy pasta" for the more experienced, for the shortcrust pastry richer, and for the puff pastry, simpler if ready.
Pears: browned or raw?
In this dessert, you can choose to include pears both raw and cooked. In the first case, they will cook directly inside the pasta and will have a firmer consistency. If, on the other hand, you like them softer and a little sweeter, brown them in a pan with butter and a teaspoon of sugar. They will be more tied up and have a fuller flavor.
The recipe for pear and chocolate strudel
Ingredients
200 g plain flour 50 g seed oil, 30 g water, a pinch of salt, 1 egg, 4 Abate pears, a teaspoon of sugar, 100 g dark chocolate, a knob of butter, 50 g pine nuts, cinnamon and a drop of milk
Method
In a bowl, combine the flour, salt, egg and then the water. Start kneading with a wooden spoon. Then add the oil and continue mixing until the mixture is smooth and homogeneous. Make it into a ball, wrap it in plastic wrap and let it rest in the fridge for an hour. In the meantime, peel and core the pears. In a pan, melt the knob of butter, add the pears cut into small pieces and the sugar. Cook for 10 minutes then turn off and let cool. Take the dough, roll it out on a floured pastry board with a rolling pin and transfer the pears over it, leveling with a spatula. Chop the chocolate and spread it over the pears, together with the pine nuts. Sprinkle with cinnamon. Roll up the pear and chocolate strudel, close the edges well to prevent the filling from coming out and place it on a baking sheet covered with baking paper. Brush it with a little milk and cook at 180 degrees for 30 minutes.
In the tutorial, some more tips for a perfect strudel
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