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Pecan Chocolate Strudel Recipe

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Decadent Pecan Chocolate Strudel with a thin, elastic dough wrapped around a rich filling of dark and milk chocolate mixed with toasted pecans, baked to golden perfection and garnished with icing sugar and chopped pecans.

Ingredients

Dough

  • 145 g all-purpose flour
  • ¼ tsp salt
  • 80 ml warm water
  • ½ tsp apple cider vinegar
  • 15 ml vegetable oil

Filling

  • 100 g dark chocolate (65% cacao)
  • 100 g milk chocolate
  • 20 g unsalted butter
  • 210 g pecans (or walnuts)
  • ½ tsp salt

For Assembly and Garnish

  • unsalted butter (melted, for brushing)
  • icing sugar (for dusting)
  • melted chocolate (for drizzling)
  • pecans (toasted and chopped, for topping)

Instructions

  1. Prepare the Dough: Mix the flour and salt. Form a well in the center and add warm water, apple cider vinegar, and vegetable oil. Stir initially with a spatula, then knead thoroughly by hand without adding extra flour.
  2. Knead the Dough: Develop gluten for elasticity by repeatedly slamming the dough onto the table for 15-20 minutes. This step ensures a strong, stretchable dough.
  3. Rest the Dough: Shape the dough into a ball, coat lightly with vegetable oil, place in a bowl, cover with cloth, and let it rest for 1 hour at room temperature. For advance preparation, refrigerate covered up to 3 days and bring back to room temperature before use.
  4. Prepare the Filling: Toast pecans in a preheated oven at 180°C (350°F) for 3-5 minutes until lightly golden; allow to cool and chop. Melt dark chocolate, milk chocolate, and butter together in 30-second intervals in the microwave or over a bain-marie, stirring between intervals. Mix melted chocolate with pecans and salt, letting the filling come to room temperature.
  5. Stretch the Dough: On a lightly floured surface, roll the dough as thin as possible. Place it over kitchen cloths or a tablecloth and gently stretch by pulling, aiming for a thin rectangle that is see-through and fits your baking tray width. Remove thick edges with scissors and use trimmings to patch any tears.
  6. Assemble the Strudel: Spread the filling along one long side, leaving a 3-4 cm (about 1 inch) border free. Brush the exposed dough edges with melted butter. Fold edges inwards over the filling, then use the cloth to carefully roll the strudel while keeping the seam underneath, transferring it to a baking tray lined with parchment paper.
  7. Bake the Strudel: Brush the assembled strudel with melted butter and bake in a preheated oven at 180°C (350°F) for about 30 minutes until evenly golden. Halfway through, remove the strudel and brush with more butter. If the top browns too quickly, cover it loosely with foil to prevent burning.
  8. Cool and Garnish: Allow the strudel to cool completely to prevent icing sugar from melting. Dust with icing sugar, drizzle with melted chocolate lines, and finish by sprinkling chopped toasted pecans and extra icing sugar.

Notes

  • Be patient when kneading the dough to achieve a strong and elastic texture which is critical for stretching.
  • Stretch the dough carefully to avoid tearing; use kitchen cloths to help with gentle pulling.
  • Watch the strudel closely while baking, especially pecans, which can burn quickly during toasting.
  • Using a mix of dark and milk chocolate gives a balanced richness to the filling.
  • Allow the strudel to cool completely before decorating to ensure the icing sugar stays solid and visible.
  • Make the dough up to 3 days ahead and refrigerate to save time on baking day.

Find it online: https://flavorspath.com/pecan-chocolate-strudel-recipe/