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Pecan Chocolate Strudel
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Servings:
6 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
1 hour, 10 minutes
Course:
Dessert
Cuisine:
Medium
🧂 Ingredients
145 g
all-purpose flour
¼ tsp
salt
80 ml
warm water
½ tsp
apple cider vinegar
15 ml
vegetable oil
100 g
dark chocolate
I used 65% cacao
100 g
milk chocolate
20 g
unsalted butter
210 g
pecans
or walnuts
½ tsp
salt
unsalted butter
melted
Icing sugar
melted chocolate
pecans
toasted and chopped
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Instructions
1
Mix the flour and salt. Make a hole in the centre and pour the rest of the
ingredients in. Mix with a spatula first and then finish by kneading with your
hands without any extra flour.
2
Develop the gluten in the flour for a nice elasticity by slamming the dough on
the table for about 15-20min. For further reference, watch the video :).
3
Make a ball out of the dough and lightly coat it with vegetable oil. Let it rest
for 1 hour at room temperature in a bowl covered with a kitchen cloth. If you
want to make the dough ahead, you can leave it to rest in the fridge covered
with oil and cling film for a maximum of 3 days and then let it come completely
to room temperature before going to the next step.
4
While the dough is resting, go ahead and make the filling.
5
Once it has rested, stretch it out on a clean and lightly floured surface using
a rolling pin. Get it as thin as you can.
6
Lay the dough on a couple of kitchen cloths or on a table cloth and stretch out
the dough forming a rectangle, pulling gently. If you have long fingernails,
then make sure to use the back of your fists for this. If you can get someone
else to help you stretch it out from across the table, then it’s even faster.
Make sure it’s not wider than your baking tray so you don’t have to fold it for
it to fit.
7
Stop stretching once you can see through it. Then cut off the thick edges using
a clean pair of scissors and use these trimmings to stretch them and cover any
tears in the dough.
8
Toast the pecans in a preheated oven at 180°C / 350°F for 3-5 minutes or until
lightly golden. Be careful because they burn in an instant. Chop them once
they're cold.
9
Place both chocolates and butter in a bowl and melt them in the microwave in
30-second intervals. Mix ni between each interval. Alternatively, you can also
melt the chocolate and butter in a bain-marie.
10
Mix the chocolate with the pecans and reserve. They need to be at room
temperature when we use them.
11
Pour the chocolate and pecans to one side of the dough. You should form a long
rectangle. Make sure to leave 3-4cm (about an inch) of uncovered edge so that we
can fold it inwards. Paint with butter the areas of dough that's not covered
with filling.
12
Fold the edges towards the filling. Use the kitchen cloths or tablecloth
(depending on what you're using) to roll the strudel. Watch the video for
further reference :). Finally roll it onto a baking tray with baking paper with
the seams underneath.
13
Brush the strudel with some of the extra butter and it goes into a preheated
oven at 180C / 350F for about 30min or until evenly golden. Halfway through take
it out and brush it with more butter. If you see that the top is becoming golden
faster than the rest of the strudel, you can put tin foil on top to prevent it
from over-caramelizing.
14
Before garnishing the strudel, you need to let it cool down completely so the
icing sugar doesn't melt. Dust with icing sugar and then make chocolate lines on
top. Finish with chopped pecans and extra icing sugar.
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