Chocolate Strudel Recipe
Ingredients
| Plain flour | 100 Gram | |
| Water | 65 Milliliter | |
| Egg | 1/2 , beaten | |
| 1/2 x 5 ml spoon salt | ||
| 75 g unsalted butter, melted and cooled dash of vinegar | ||
| Unsalted butter | 40 Gram (Filling:) | |
| Vanilla sugar | 50 Gram (Filling:) | |
| 2 eggs, separated, whites stiffly beaten | ||
| Plain chocolate | 50 Gram, grated (Filling:) | |
| Walnuts | 65 Gram, chopped (Filling:) | |
| Seedless raisins | 40 Gram (Filling:) | |
| Double cream | 65 Milliliter (Filling:) | |
| Pinch ground cinnamon | ||
| 1 1/2 x 15 ml spoons caster sugar | ||
| Icing sugar | ||
Directions
Sift the flour into a mixing bowl and make a well in the centre.
Lightly beat together the water, egg, salt, 1 x 15 ml spoon/1 tablespoon of the butter and the vinegar, and pour the mixture into the well.
Incorporate all the ingredients by hand.
Beat the dough against a well floured surface until the dough is smooth and elastic.
Knead on a floured work surface for 10-15 minutes.
Place in a well floured bowl covered with a cloth and leave to rest for 30 minutes.
To make the filling, beat the butter in a mixing bowl, until pale and smooth.
Add the vanilla sugar and beat until light and fluffy.
Add the egg yolks, 1 at a time, beating well after each addition.
Add the chocolate, walnuts, raisins, cream and cinnamon, and mix well.
In another bowl, whisk the caster sugar with the egg whites until stiff.
Gently fold a third of the egg whites into the chocolate mixture and then fold in the remainder.
Cover a table top with a large clean cloth, dusted with flour.
Place the dough in the centre of the cloth and brush the top with some of the remaining melted butter.
Working in all directions, roll the dough out 3 mm/1/8 inch thick.
Brush it with more of the butter and, working with floured hands, slip your hands beneath the dough and stretch it from the centre, working out-wards.
Carefully stretch it as thin as possible, working all around the table to avoid tearing the dough.
Trim; the dough into a rectangle about 36 cm/14 inches-wide and 46 cm/18 inches long.
Butter a large baking sheet.
Spoon the filling along one short side of the pastry leaving a 5 cm/2 inch margin on the bottom and sides.
Fold the 3 narrow, margins over the filling, so that it is well wrapped.
Brush the remaining pastry with melted butter, then gently lift the cloth, so that the dough gradually rolls itself up.
Roll the dough on to the baking sheet and bake in a preheated oven, basting occasionally with the rest of the melted butter, for 40 minutes or until crisp and golden.
Remove the strudel from the oven and dust with icing sugar.
The strudel is best served warm, but may be eaten cold.
Lightly beat together the water, egg, salt, 1 x 15 ml spoon/1 tablespoon of the butter and the vinegar, and pour the mixture into the well.
Incorporate all the ingredients by hand.
Beat the dough against a well floured surface until the dough is smooth and elastic.
Knead on a floured work surface for 10-15 minutes.
Place in a well floured bowl covered with a cloth and leave to rest for 30 minutes.
To make the filling, beat the butter in a mixing bowl, until pale and smooth.
Add the vanilla sugar and beat until light and fluffy.
Add the egg yolks, 1 at a time, beating well after each addition.
Add the chocolate, walnuts, raisins, cream and cinnamon, and mix well.
In another bowl, whisk the caster sugar with the egg whites until stiff.
Gently fold a third of the egg whites into the chocolate mixture and then fold in the remainder.
Cover a table top with a large clean cloth, dusted with flour.
Place the dough in the centre of the cloth and brush the top with some of the remaining melted butter.
Working in all directions, roll the dough out 3 mm/1/8 inch thick.
Brush it with more of the butter and, working with floured hands, slip your hands beneath the dough and stretch it from the centre, working out-wards.
Carefully stretch it as thin as possible, working all around the table to avoid tearing the dough.
Trim; the dough into a rectangle about 36 cm/14 inches-wide and 46 cm/18 inches long.
Butter a large baking sheet.
Spoon the filling along one short side of the pastry leaving a 5 cm/2 inch margin on the bottom and sides.
Fold the 3 narrow, margins over the filling, so that it is well wrapped.
Brush the remaining pastry with melted butter, then gently lift the cloth, so that the dough gradually rolls itself up.
Roll the dough on to the baking sheet and bake in a preheated oven, basting occasionally with the rest of the melted butter, for 40 minutes or until crisp and golden.
Remove the strudel from the oven and dust with icing sugar.
The strudel is best served warm, but may be eaten cold.
Chef
