Strudel enriched with chocolate
Recipe offered by Sara Ternolti of Udine, one of the three winners of Cioccolatorta 2005
INGREDIENTS
100 g dark chocolate
500 g frozen or fresh flaky pastry150 g dried figs
150 g dried apricots
50 g raisins
50 g candied orange rind
100 g walnut meats
1 orange
2 apples
50 g amaretti biscuits
50 g butter
20 g sugar
cinnamon
1 small glass of rum
powdered sugar
flour
PREPARATION
Soak the figs, apricots, and raisins separately in warm water.
Drain, squeeze, and cut the figs and apricots into small pieces.
Cut the candied fruit into cubes and break the walnuts.
Peel the apples and the orange and cut into small pieces, eliminating the seeds. Put them into a bowl and mix them with one spoonful of sugar and the rum.
Grate the chocolate or shave it with a knife.
Melt half the butter in a non-stick fry pan and quickly brown the amaretti, together with the cinnamon and the remaining sugar. Stir well and remove from flame. Let cool.
Preheat the oven to 2000.
Roll out the pastry (after leaving it at room temperature for about half an hour) on a floured cotton cloth.
Pour the amaretti mixture, the drained fresh fruit, the dried fruit, then candied fruit, and the walnuts on top, finishing with the chocolate.
Roll up the pastry by using the cotton cloth and seal the ends together.
Slip the strudel onto the oven tray covered with wax paper and brush with the remaining melted butter.
Bake for about 45 minutes and dust with the powdered sugar before serving.
Photo: The presentation of the bake-off award, CioccolaTÒ 2005.
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