Crispy Hazelnut Chocolate Strudel, Crunchy with Sweet-Savory Layers

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• 10 sheets phyllo pastry sheets, ready to use
• 100 grams unsalted butter, melted
• 180 grams dark cooking chocolate, roughly chopped
• 120 grams toasted hazelnuts, roughly chopped
• 80 grams graham crackers, roughly crushed
• 50 grams granulated sugar
• 1 tsp ground cinnamon
• 3 tbsp chocolate sweetened condensed milk
• 40 grams panko breadcrumbs, dry toasted
• 2 tbsp powdered sugar, for dusting
• 50 grams dark cooking chocolate, melted for drizzling

👩‍🍳 Instructions

1. 1 Preheat the oven to 190°C (375°F). Prepare a flat baking sheet and line it with parchment paper.
2. 2 In a bowl, combine the chopped chocolate, chopped hazelnuts, crushed graham crackers, granulated sugar, and ground cinnamon. Mix well and set aside as the filling.
3. 3 Lay 1 sheet of phyllo pastry on a clean work surface and brush it thinly and evenly with melted butter using a pastry brush. Stack another sheet of phyllo on top and brush again with butter. Repeat until you've stacked about 5 sheets of phyllo for one strudel.
4. 4 Sprinkle half of the toasted panko breadcrumbs evenly over the phyllo stack to prevent it from getting soggy and to keep it crispy.
5. 5 Arrange half of the chocolate-hazelnut filling lengthwise along the third of the phyllo closer to one edge, leaving about a 3 cm (1-inch) margin on both short sides.
6. 6 Roll the phyllo slowly and tightly over the filling like rolling a spring roll, folding both ends inward halfway through rolling so the filling doesn't spill out, then seal the final edge with a little butter.
7. 7 Repeat steps 3-6 with the remaining phyllo and filling to make a second strudel.
8. 8 Place both strudel rolls on the baking sheet with the seam side facing down, then brush the tops evenly with the remaining melted butter.
9. 9 Bake for 25-30 minutes until the phyllo turns golden brown and looks crispy and layered; check at the 20-minute mark so it doesn't burn.
10. 10 Remove the strudel and let it rest warm on a wire rack for 10 minutes so the bottom doesn't get soggy.
11. 11 Drizzle the top of the strudel with melted chocolate using a spoon, then finish with a drizzle of chocolate sweetened condensed milk and a dusting of powdered sugar before slicing diagonally and serving.

💡 Tips

📊 Nutrition Facts / serving

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