Mint Chocolate Strudel
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This mint chocolate strudel has become my go to dessert whenever I want to impress without spending hours in the kitchen. With just twenty minutes of prep and forty minutes in the oven, you'll have a stunning pastry that tastes like you've been baking all day. The fresh mint extract pairs beautifully with rich chocolate and adds a lovely digestive benefit that helps settle your stomach after a big meal. Plus, the pistachios scattered throughout aren't just delicious but give you a lovely pop of color and a dose of healthy fats. It's simple enough for a weeknight treat but elegant enough for guests, and the whole thing comes together so quickly that you'll wonder why you don't make it more often.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 100 gconfectioner's sugar
- 50 gunsweetened cocoa powder
- 10 gmint extract(dried)
- 400 mlunsalted milk
- 3eggs
- 200 gchocolate chips
- 100 gunsalted pistachios(chopped)
Detail level
Instructions
- 1
Preheat oven to 180°C. Line a baking sheet with parchment paper.
Tip: To prevent strudel from sticking to the sheet.
- 2
Combine flour, granulated sugar, and confectioner's sugar in a bowl.
Tip: Use a whisk or spatula to mix ingredients evenly.
- 3
Add unsalted butter to the bowl and mix until a crumbly dough forms.
Tip: Use a pastry blender or your fingertips to work the butter into the flour mixture.
- 4
Gradually add unsweetened cocoa powder and mix until well combined.
Tip: Use a whisk or spatula to incorporate cocoa powder evenly.
- 5
Add mint extract and mix until fragrant.
Tip: Use a whisk or spatula to ensure the extract is evenly distributed.
- 6
Roll out the dough to a thickness of 3mm. Spread with chocolate chips and sprinkle with chopped pistachios.
Tip: Use a spatula to spread the chocolate evenly.
- 7
Fold the strudel in half lengthwise. Brush with unsalted milk and sprinkle with granulated sugar.
Tip: Use a spatula to spread the milk evenly.
- 8
Roll out the dough to a thickness of 3mm. Spread with chocolate chips and sprinkle with chopped pistachios.
Tip: Use a spatula to spread the chocolate evenly.
- 9
Bake for 25-30 minutes or until golden brown.
Tip: Check the strudel after 20 minutes and rotate the baking sheet for even browning.
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