Whether they're inside muffins, cake, or pudding, pear and chocolate complement each other exceptionally well when it comes to dessert. Try this ultimate autumn combo inside strudel with the following recipe.
History of strudel
Originating in Turkey, strudel spread to Austria after Sultan Suleiman conquered Hungary in 1526. From Vienna, it reached what today is Trentino Alto Adige, becoming one of the Italian region's signature desserts. Its name, the German word for “vortex,” is a reference to its composition as a rolled-up dough.
Cooked vs. raw pears
You can use both raw and cooked pears. If raw, they will cook directly inside the dough, which gives them a more solid consistency. If you prefer the pears softer and a bit sweeter, brown them in a pan with butter and 1 tsp. sugar first.
Pear and Chocolate Strudel Recipe
Ingredients
7 oz all-purpose flour
¼ cup seed oil
1 oz. water
1 large egg
4 Abbot pears
1 tsp. sugar
4 oz. dark chocolate
2 oz. pine nuts
cinnamon
milk
salt
butter\
Method
In a bowl combine the flour, salt, egg, and water, and start kneading with a wooden spoon. Add the oil and continue stirring until the mixture is smooth and uniform. Make a ball, cover with plastic wrap, and place in the refrigerator for 1 hour. In the meantime, peel and cut the pears. Melt the knob of butter in a pan, add the chopped pears and sugar. ook for 10 minutes then turn off the heat and let cool.
Preheat the oven to 350°F. Remove the dough, roll it out on a floured pastry board with a rolling pin, and transfer the pears on top, leveling with a spatula. Break the chocolate and sprinkle it over the pears along with the pine nuts, then sprinkle with cinnamon. Roll up the strudel, close the edges properly to prevent the filling from coming out, and place on a baking tray lined with parchment paper. Brush the surface with a little milk and bake for around 30 minutes.