Imagine a dessert that combines the delicate sweetness of ripe pears, the rich intensity of dark chocolate, and the flaky perfection of golden puff pastry - all wrapped into one irresistible Italian masterpiece. This Strudel di Pere e Cioccolato is not just a dessert; it's a culinary journey that transforms simple ingredients into an extraordinary experience that will transport you straight to the charming kitchens of Italy.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 4 ripe pears, peeled and sliced
- 200g dark chocolate, chopped
- 1 sheet of puff pastry
- 50g sugar
- 1 tsp cinnamon
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Peel and core the pears, then slice them thinly into uniform pieces. Toss the pear slices with sugar and cinnamon in a mixing bowl to coat evenly.
- Chop the dark chocolate into small, uniform pieces to ensure even melting and distribution throughout the strudel.
- Carefully roll out the puff pastry sheet on a lightly floured surface, ensuring it remains cool and doesn't become too soft.
- Arrange the pear slices in a single layer down the center of the puff pastry, leaving a border of about 2-3 cm on each side.
- Sprinkle the chopped dark chocolate evenly over the pear slices, creating a rich and decadent filling.
- Carefully fold the sides of the pastry over the filling, then roll the strudel, tucking in the ends to seal completely.
- Transfer the strudel to the prepared baking sheet, seam-side down.
- Brush the entire surface of the strudel with beaten egg, which will create a golden, shiny finish when baked.
- Make a few small diagonal slits on top of the pastry to allow steam to escape during baking.
- Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and crisp.
- Remove from the oven and let cool for 10-15 minutes before slicing to allow the filling to set.
- Dust with powdered sugar if desired, and serve warm, optionally accompanied by vanilla gelato or whipped cream.
Tips
- Choose ripe but firm pears to ensure they maintain their shape during baking and don't turn mushy.
- Keep your puff pastry cold until just before use - this ensures maximum flakiness and prevents the dough from becoming sticky.
- Don't skip the egg wash! It's the secret to achieving that beautiful golden-brown, glossy finish that makes your strudel look professionally baked.
- Allow the strudel to rest after baking for at least 10-15 minutes. This helps the filling set and makes slicing much easier.
- For an extra touch of elegance, serve warm with a dusting of powdered sugar or a scoop of vanilla gelato.
- If you're not serving immediately, you can reheat the strudel in a low oven (around 160°C) for 10 minutes to restore its crisp texture.
Nutrition Facts
Calories: 312kcal
Carbohydrates: 42g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
