I love this strudel because it’s comforting, elegant, and full of flavor. The combination of pears and chocolate creates a perfect balance of fruity freshness and indulgent sweetness, while the hazelnuts add a satisfying crunch. The homemade dough is simple to make and bakes into a golden, crisp shell that holds the soft, fragrant filling inside. It’s a dessert that always impresses, whether I’m serving it after a family meal or at a special gathering.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough 200 grams all-purpose flour 1 pinch salt 75 milliliters lukewarm water 50 grams melted butter
For the Filling 600 grams Williams pears (3–4 pears) 160 grams sugar 80 grams dark chocolate, finely chopped 50 grams chopped hazelnuts 40 grams breadcrumbs 1 teaspoon cinnamon 50 grams melted butter powdered sugar, to decorate
Directions
I start by melting the butter in a small saucepan and letting it cool for a few minutes.
In a bowl, I combine the flour and salt, then add the melted butter and mix. Gradually, I pour in the lukewarm water and work the dough by hand (or with a mixer) until it becomes compact and elastic.
I bring a small pot of water to a boil, discard the water, and place the dough (wrapped in parchment paper) inside the warm pot. I cover it with a lid and let it rest for 30 minutes.
While the dough rests, I prepare the filling. I wash, peel, and cut the pears into small cubes, then mix them with sugar, cinnamon, chopped chocolate, breadcrumbs, and hazelnuts until evenly combined.
I preheat the oven to 350°F (180°C).
On a sheet of parchment paper, I roll out the dough into a rectangle about 3–4 mm thick.
I spread the pear mixture evenly over the dough, leaving a border around the edges. Using the parchment paper to help, I roll the dough up gently, making sure the filling stays inside to form a nice spiral.
Before sealing the edge, I brush the underside with a bit of melted butter to help it stick, then close the roll.
I brush the entire surface with melted butter and place the strudel on a baking tray lined with parchment paper. I bake it for about 50 minutes, brushing again with butter after 30 minutes to give it a deep golden color.
Once baked, I let it cool slightly and dust it generously with powdered sugar before slicing and serving.
Servings and Timing
This recipe makes about 10 portions. It takes around 20 minutes to prepare and 50 minutes to bake, with a total time of about 1 hour and 40 minutes.
Variations
I sometimes add a few raisins soaked in rum or a bit of grated orange zest for a citrusy aroma. When I want an extra nutty touch, I swap hazelnuts for toasted almonds or walnuts. For a more decadent version, I drizzle melted chocolate over the baked strudel before serving.
Storage/Reheating
I store leftover strudel in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I place slices in a preheated oven at 180°C (350°F) for about 5–8 minutes to crisp up the pastry. It can also be enjoyed cold, though I love it slightly warm with a dusting of fresh powdered sugar.
FAQs
Can I use store-bought pastry?
Yes, I sometimes use store-bought puff pastry for a quicker version—it still turns out deliciously flaky.
What type of pears work best?
I prefer Williams pears for their sweetness and texture, but Bartlett or Bosc pears also work well.
Can I make this strudel vegan?
Yes, I replace butter with plant-based margarine and use dark chocolate without dairy.
Can I prepare the dough in advance?
Absolutely. I make the dough a few hours ahead, wrap it well, and keep it at room temperature until ready to roll.
Can I freeze the strudel?
Yes, I freeze the unbaked strudel and bake it straight from frozen, adding about 10 minutes to the baking time.
How do I prevent the strudel from becoming soggy?
I use breadcrumbs in the filling—they absorb excess moisture from the pears and keep the pastry crisp.
Can I use milk chocolate instead of dark?
Yes, though I find dark chocolate balances the sweetness of the pears better.
Can I make mini strudels instead?
Definitely! I divide the dough and filling into smaller portions for individual servings—perfect for parties.
What can I serve with this dessert?
I love it with a scoop of vanilla gelato, a dollop of whipped cream, or a drizzle of warm chocolate sauce.
How do I know when the strudel is done?
The pastry should be golden brown and crisp, and you’ll smell the sweet aroma of pears and chocolate filling your kitchen.
Conclusion
I love how this pear, hazelnut, and chocolate strudel captures the warmth and charm of northern Italian baking. The buttery crust, rich chocolate, and tender pears create a dessert that’s comforting, elegant, and full of flavor. Whether I serve it after a special dinner or enjoy it with coffee in the afternoon, it always brings a touch of Alpine sweetness to my table.
A rich and aromatic Italian dessert from the Trentino-Alto Adige region, this pear, hazelnut, and chocolate strudel combines tender pears, crunchy hazelnuts, and dark chocolate wrapped in a delicate homemade pastry. Perfect served warm with powdered sugar or a scoop of gelato.
Total Time:1 hour 40 minutes
Yield:10 servings
Ingredients
For the Dough:
200 g all-purpose flour
1 pinch salt
75 ml lukewarm water
50 g melted butter
For the Filling:
600 g Williams pears (3–4 pears), peeled and cubed
160 g sugar
80 g dark chocolate, finely chopped
50 g chopped hazelnuts
40 g breadcrumbs
1 tsp cinnamon
50 g melted butter (for brushing and sealing)
Powdered sugar, for decorating
Instructions
Melt the butter in a small saucepan and let it cool slightly.
In a bowl, mix flour and salt. Add melted butter, then gradually pour in lukewarm water while kneading until a compact, elastic dough forms.
Wrap the dough in parchment paper and place it in a warm pot (covered) to rest for 30 minutes.
Meanwhile, prepare the filling: combine cubed pears, sugar, cinnamon, chopped chocolate, breadcrumbs, and hazelnuts in a large bowl and mix well.
Preheat the oven to 350°F (180°C).
Roll out the dough on parchment paper into a rectangle about 3–4 mm thick.
Spread the pear mixture evenly over the dough, leaving a small border. Using the parchment to help, roll the dough into a tight log, sealing the edges with a bit of melted butter.
Brush the strudel with melted butter and place on a parchment-lined baking tray. Bake for 50 minutes, brushing again with butter after 30 minutes for a golden crust.
Allow to cool slightly, dust generously with powdered sugar, and slice before serving.
Notes
Add raisins soaked in rum or orange zest for extra aroma.
Swap hazelnuts with almonds or walnuts for a different nutty flavor.
For a decadent version, drizzle with melted chocolate after baking.
Use store-bought puff pastry for a quicker alternative.
Serve warm with vanilla gelato or whipped cream for a classic pairing.
