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Add a photoThis recipe came from the cookbook, "Cooking with Great Cooks", and was submitted by Chef Michael Lomonaco.
I have made it often, and cannot think what changes to make that would improve it, so will just shamelessly copy it here. He served his with pears poached in wine and a cinnamon sauce, but I found that a bit too sweet for my taste buds, so just like to serve with some fresh raspberries and dust with powdered sugar and a sprig of mint.
Ingredients
- 6 sheets filo pastry
- 1/2 cup unsalted (sweet) butter melted
- 1/4 cup chopped walnuts or pecans
- 6 ounces bittersweet chocolate, finely chopped
- 1 Tbsp. unsweetened cocoa powder
- Fresh raspberries
- Powdered sugar
- Fresh mint sprigs
Directions
- Preheat oven to 375 degrees.
- Lay 1 filo sheet on a work surface. Lightly brush it with melted butter, and sprinkle with 1 tablespoon of the nuts. Lay another filo sheet on top, brush with butter and sprinkle with nuts. Repeat the layering process with the remaining sheets, leaving the top sheet plain.
- Sprinkle the chopped chocolate evenly over the top sheet of filo and then sprinkle with the cocoa powder. Starting from a long side, roll up jelly-roll fashion into a log. Brush with the remaining melted butter.
- Transfer the strudel to baking sheet. Bake for about 20 minutes, or until golden.
- Cool on the baking sheet for about 10 minutes.
- Use a serrated knife to cut the strudel into slices about 1/2" thick.
- Top each slice with some raspberries and dust with powdered sugar.
- Garnish with mint sprig.
- I cannot say for certain how many servings this dessert makes, as that depends upon how thick you choose to slice it. It makes quite a lot though.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 303g | |
| Calories 1773 | |
| Calories from Fat 1630 | 92% |
| Total Fat 190.13g | 238% |
| Saturated Fat 114.14g | 457% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 54mg | 2% |
| Potassium 1500mg | 43% |
| Total Carbs 55.85g | 15% |
| Dietary Fiber 30.2g | 101% |
| Sugars 2.04g | 1% |
| Protein 25.93g | 41% |
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