Fancy something sweet? You can't go past this incredible recipe made with dark chocolate and hazelnut liqueur.
For strudel dough, combine the flour, salt, oil and water in a bowl of an electric mixer and mix until it is elastic and smooth, about 10 minutes. Place in a lightly oiled bowl and set aside while you prepare the filling.
Heat the butter in a large fry pan and cook pears until soft. This can take some time, so be patient. Once soft, place in a bowl and add the rest of the filling ingredients.
Pre-heat oven to 180C.
Place a large sheet on a long bench and dust with flour. Place the rested dough in the centre of the sheet and brush with a little melted butter before rolling out the dough to form a rectangle approximately 40cm long by 15cm wide.
Slowly stretch the dough until it is nearly transparent. Flick the stretched dough with plenty of melted butter and then pile the filling at one end. Using the sheet to get it going, roll the dough over the filling to create a thick cigar. Cut any excess dough at the end, leaving a little to tuck in under the strudel. Place on an oven tray and brush with a little melted butter.
Bake for 40 minutes or until golden and cooked through. While the strudel is baking prepare the topping by chopping the walnuts and dark chocolate together in a food processor to form a very rough and large crumb. Sprinkle the crumb over the hot cooked strudel so the chocolate can begin to melt.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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