Cocoa Strudel with Pears and Cinnamon

The idea of combining strudel, a classic of Central European pastry, with the intense taste of cocoa, the sweetness of pears, and the aromatic cinnamon sounds delicious. Here’s how to prepare a cocoa strudel with pears and cinnamon.

Ingredients

• 1 roll of rectangular puff pastry or strudel dough
• 3 ripe pears, peeled and diced
• 2 tablespoons of cocoa powder
• 2 tablespoons of granulated sugar (plus a bit more for sprinkling)
• 1 teaspoon of ground cinnamon
• 30 g of melted butter
• Raisins to taste (optional)
• Pine nuts to taste (optional)
• Icing sugar for decoration

Preparation

1. If using raisins, soak them in warm water for about 10 minutes to soften them, then drain well.
2. Preheat the oven to 180ºC.
3. In a bowl, mix the diced pears with the cocoa powder, granulated sugar, and ground cinnamon. If desired, add the raisins and pine nuts as well.
4. Roll out the puff pastry on a lightly floured surface and place it on a baking tray lined with parchment paper.
5. Spread the pear and cocoa mixture in a strip in the center of the dough, leaving a margin on the sides.
6. Fold the sides of the dough over the filling to seal it, and fold the edges to close the strudel well.
7. Brush the surface of the strudel with melted butter and sprinkle with a little granulated sugar.
8. Bake in the oven for about 30-40 minutes, until the strudel is golden and crispy.
9. Remove from the oven and let cool slightly before dusting with icing sugar.

Serve the cocoa strudel with pears and cinnamon warm or at room temperature. If you wish, it can be accompanied by a scoop of vanilla ice cream or with cold custard. Enjoy your meal!

Curiosity

Strudel is a typical preparation from Austria and the neighboring regions, but the addition of cocoa and spices like cinnamon can give a modern and international twist to this traditional dessert. Moreover, pear and cocoa are a long-appreciated pairing for their balance between sweetness and bitterness.