Salted Caramel Strudel

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together flour, salt, granulated sugar, cocoa powder, and baking powder.

   Tip: Use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

3. 3

   Add the softened butter to the dry ingredients and mix until a dough forms.

   Tip: Be careful not to overmix the dough.

4. 4

   Roll out the dough on a lightly floured surface to a thickness of about 3mm.

   Tip: Use a rolling pin to achieve an even thickness.

5. 5

   Spread the dough with the unsalted caramel sauce, leaving a 1-inch border around the edges.

   Tip: Make sure to leave enough room for the caramel to spread during baking.

6. 6

   Sprinkle the chopped pistachios over the caramel sauce.

   Tip: This will add a nice textural element to the strudel.

7. 7

   Roll the dough into a tight log, starting from one of the long edges.

   Tip: Use a little bit of water to help the dough stick together if needed.

8. 8

   Cut the log in half lengthwise and twist the two halves together to form a braid.

   Tip: This will create the distinctive layered effect of the strudel.

9. 9

   Place the strudel on the prepared baking sheet and brush the top with the beaten eggs.

   Tip: This will help the strudel brown evenly during baking.

10. 10

    Bake the strudel for 35-40 minutes, or until golden brown.

    Tip: Use a thermometer to ensure the strudel has reached a safe internal temperature of 165°C (330°F).

11. 11

    Remove the strudel from the oven and let it cool for 10 minutes before slicing.

    Tip: This will allow the filling to set and the strudel to hold its shape.

12. 12

    Serve the strudel warm, topped with a sprinkle of sea salt and a drizzle of salted caramel sauce.

    Tip: This will add a nice salty kick to the sweet and sticky filling.