Today, I am thrilled to present a delectable twist on the classic strudel: a sumptuous Chocolate and Ricotta Strudel.

This indulgent variation takes the beloved pastry to new heights, offering an irresistible blend of rich chocolate and creamy ricotta that promises to delight your taste buds in every bite.

Before diving into the recipe, I would love to introduce you to the origin of the classic strudel, which represents the pastry par excellence in the Trentino Alto Adige, a northern Italy bordering Austria and Switzerland.

Where does the strudel come from?

The strudel seems to be a variant of the ancient Turkish dessert “baklava,” which is very good.

A Turkish colleague of mine, Gizem ❤️, delighted me one day with these sweets, my goodness!!! I cannot describe the delicacy; I would have eaten an infinite amount. She promised she’d soon provide me with the original baklava recipe.

Chocolate and Ricotta Strudel

Returning to the origins of the strudel, in 1526, Hungary underwent Ottoman domination by Sultan Suleyman. When Austria conquered Hungary, the baklava recipe changed with the introduction of apple ingredients, taking the name strudel (vortex).

In 1660, it also spread to Italy, becoming the typical dessert of Trentino Alto Adige.

Baklava is generally prepared with filo dough, while strudel is made with puff pastry. In fact, an eighth-century BC manuscript was found that spoke of a dessert that had been prepared for the Assyrian court and which appeared as a series of thin layers of puff pastry stuffed with nuts and honey.

I wanted to change the original recipe, presenting a filling of ricotta cream with chocolate and pine nuts flavored with cinnamon and lime.

Chocolate and Ricotta Strudel

Chocolate and Ricotta Strudel

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Description

Chocolate and Ricotta Strudel—an irresistible blend of rich chocolate and creamy ricotta that promises to delight your taste buds in every bite.

Ingredients

Cooking Mode Disabled

Instructions

    • In a bowl, put the sifted ricotta with the sugar and blend until the mixture becomes a smooth cream.
    • Add the chocolate, the cinnamon, and the grated lime zest and amalgamate all very well.
    • Gently unroll the puff pastry, spread it lightly with a rolling pin, and spread the ricotta cream evenly and pine nuts on top of the ricotta.
    • Roll the dough over itself, careful not to spill the ricotta on the sides.
    • Seal the edges well on the fork. Brush the surface with the previously beaten egg and sprinkle it with granulated sugar.
    • Bake at 180°C (350°F) for 35-40 minutes in a preheated oven.
Keywords: Chocolate and Ricotta Strudel

You may also like...

Rate this recipe

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *

Min

Share it on your social network