This strudel combines thin, super-crispy layers of phyllo pastry with a filling of melted chocolate, toasted hazelnuts, and savory cookie crumbs that add crunchy texture to every bite. It's perfect as an afternoon snack or a special dessert for family gatherings, thanks to its glossy, tempting appearance. The combination of sweet chocolate and savory nuts makes it hard to stop at just one slice.
🧂 Ingredients
🍽️ Servings: 6
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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
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👩🍳 Instructions
- 1 Preheat the oven to 190°C (375°F). Prepare a flat baking sheet and line it with parchment paper.
- 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 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 Sprinkle half of the toasted panko breadcrumbs evenly over the phyllo stack to prevent it from getting soggy and to keep it crispy.
- 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 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 Repeat steps 3-6 with the remaining phyllo and filling to make a second strudel.
- 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 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 Remove the strudel and let it rest warm on a wire rack for 10 minutes so the bottom doesn't get soggy.
- 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
• Always keep phyllo sheets covered with a damp cloth when not in use so they don't dry out and crack easily.
• Brush the butter thinly but evenly on each layer of phyllo for maximum crispiness without making it too greasy.
• Use good-quality cooking chocolate with at least 55% cocoa content so the flavor isn't too sweet and tastes richer.
• Serve the strudel while still warm so the chocolate inside is still a bit melty when sliced.
📊 Nutrition Facts / serving
410
Calories (kcal)
6 g
Protein
26 g
Fat
38 g
Carbs
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