- Special Pricing
Chocolate & Almond Strudel
- Active Time 20m
- Total Time 45m
- 1 1/2 cups ground almonds
- 3 eggs
- 1 teaspoon almond extract
- 1/2 cup sugar
- 3/4 cup sliced almonds
- 6 sheets phyllo pastry
- 3 tablespoons butter
- 6 1/2 ounces semisweet dark chocolate, grated
- For the chocolate sauce: (Makes 1 1/2 cups)
- 1 cup heavy cream
- 6 1/2 ounces semisweet dark chocolate, broken into pieces
FOR THE STRUDEL: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and butter the foil.
Combine the ground almonds, eggs, almond extract and sugar in a food processor. Process to combine. Add the sliced almonds and pulse until the sliced almonds are just combined.
Place 1 sheet of phyllo pastry on the baking sheet with a long side in front of you. Brush with melted butter and top with a second sheet. Brush this with melted butter and repeat with a third sheet. Sprinkle one-fourth of the grated chocolate on top. Add the fourth, fifth, and sixth sheets, brushing each with melted butter. Sprinkle the top piece of phyllo with half of the remaining chocolate. Spread the almond filling on top of the bottom third of the phyllo pastry layers, then sprinkle on the remaining chocolate. Roll up as you would a jelly (Swiss) roll. Brush the top of the roll with melted butter and place in the middle of a baking sheet. Bake for 25-30 minutes, or until the pastry is crisp and golden.
FOR THE CHOCOLATE SAUCE: Bring the cream to a boil in a medium saucepan. Remove from the heat and stir in the chocolate. Let stand for 10 minutes before stirring until smooth.
Slice the strudel and serve drizzled with the Chocolate Sauce.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
2274 calories; 164g total fat; 176mg cholesterol; 680mg sodium; 180g carbohydrates; 13g fiber; 36g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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