Salted Chocolate Strudel

Instructions

1. 1

   Combine flour, sugar, and salt in a large bowl. Add softened butter and mix until crumbly.

   Tip: Use a pastry blender or your fingers to work the butter into the flour mixture.

2. 2

   Gradually add ice water, stirring with a fork until dough forms. Wrap in plastic wrap and refrigerate for 10 minutes.

   Tip: Let the dough rest to allow the gluten to relax.

3. 3

   Divide dough in half and roll out each half into a thin sheet, about 3 mm thick.

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

4. 4

   Spread chocolate chips evenly over one sheet of dough, leaving a 1 cm border around edges.

   Tip: Don't overfill the dough, or it will spill out during baking.

5. 5

   Roll the dough into a tight log, starting from the long side. Cut into 4 equal pieces.

   Tip: Use a sharp knife to make clean cuts.

6. 6

   Place log pieces on a baking sheet lined with parchment paper, leaving 1 cm between each strudel.

   Tip: Make sure the strudels are not touching each other.

7. 7

   Sprinkle flaky sea salt over the strudels.

   Tip: Use a generous amount of salt for the best flavor.

8. 8

   Bake for 20 minutes, then reduce oven temperature to 160°C and continue baking for an additional 10 minutes.

   Tip: Check for doneness by gently lifting the edge of the strudel.

9. 9

   Allow strudels to cool for 5 minutes before dusting with confectioner's sugar.

   Tip: Use a fine-mesh sieve to dust the strudels evenly.

10. 10

    Mix confectioner's sugar and cocoa powder in a small bowl. Drizzle over the cooled strudels.

    Tip: This will give the strudels a chocolatey glaze.