Yummy recipes: pear strudel with chocolate chips

Among the most delightful variations of the winter dessert par excellence, there is one we would like to share with you today: the pear and chocolate strudel. The classic version with apples is anything but outdated and indeed, always delightful. However, at Hotel Corte di Gabriela we always like to put our creative touch in everything we do… especially desserts! This variant includes, of course, pears and chocolate chips, but it also features the addition of coconut chips, almonds and/or walnuts. The quantities shown below are fine for 4 people. However, over time you will learn to adjust the amounts depending on your guests’ hunger! Mouth-watering, right? Let’s start! We want you to have this delicacy right away.

Ingredients for the pastry:

2 cups flour

1 egg

3.5 tbsp butter

1/3 cup milk

Ingredients for the filling:

3 pears

3.5 tbsp sugar

3.5 tbsp raisins

3.5 tbsp pine nuts

½ cup white or black chocolate chips

Cinnamon powder

Coconut chips, almonds and/or walnuts.

Everything ready? Let’s go!

In a glass container, mix the flour with butter, egg and lukewarm milk until we get a soft and uniform dough. Cover it and let it rest for about an hour. We may just save a spoonful of egg white for later.

While we wait for the dough to rest, take care of the filling. Peel and cut ​​the pears into thin slices, then sprinkle a few drops of lemon juice on the slices in order to prevent them from going dark. Mix the slices with sugar, add coconut, raisins, pine nuts, almonds and/or nuts, according to taste, and finally add chocolate chips. Finish the filling with a light cinnamon dusting.

Place the dough on a kitchen cloth or on a carefully-floured baking sheet. Then distribute the filling throughout the length of the cloth or sheet evenly and in a thin layer – almost as thin as the dough. Carefully roll everything and put it on a grated pan. Brush the pan up with that spoonful of egg white we had initially kept aside and put it in the oven at a moderately hot temperature (400 °F will do) for half an hour, or until you start noticing the right gilding.