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

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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.

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.