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Chocolate strudel served on a plate
Crispy strudel pastry with chocolate-walnut filling

Chocolate & walnut strudel

Author: Flavelo
Recipes Cakes and Desserts
Strudel is the pride of Hungarian cuisine, though its origins trace back to the Ottoman Empire (baklava dough). The air and fat trapped between wafer-thin pastry layers make it crisp, while the filling makes it succulent. This chocolate version is a modern twist: the combination of melting chocolate and toasted walnuts evokes the classic Gerbeaud slice, but in a much lighter form.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray with parchment paper
  • Pastry brush
  • Damp tea towel
  • Sharp knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Preheat the oven to 180°C. For the filling, mix the ground walnuts, sugar, chopped chocolate, and vanilla. Drizzle with the milk just until it holds together in a crumbly consistency.

Tip: Milk helps the filling be juicy and steam inside, but not soak the pastry.
2 ✓

Spread a damp tea towel on the table. Place the first pastry sheet on it and brush thinly with melted butter. Place another sheet on top, brush, then the third.

Tip: Layers of butter separate the pastry sheets, creating the flaky and crispy result after baking. (Steam generation between fat layers).
3 ✓

Pile half the filling onto the bottom third of the pastry. Fold the two sides in by 2-3 cm (to prevent leaking), then roll up tightly using the tea towel.

Tip: Tight rolling is important to avoid too much air inside, which causes collapse.
4 ✓

Repeat with the remaining 3 sheets and filling. Place the rolls on the baking tray and brush the tops generously with butter.

Tip: The top layer of butter gives the beautiful golden brown colour and crispy crust.
5 ✓

Bake for 20-25 minutes until golden brown and crisp. Let cool to lukewarm before slicing, otherwise the hot chocolate will run out.

Tip: Resting allows the filling to firm up slightly for neater slicing.

Recipe FAQ

Why does the strudel pastry break?
Strudel pastry dries out very quickly. Keep the other sheets covered with a damp cloth while you work!
The filling leaked out, what should I do?
Chocolate becomes liquid under heat. It's important that the walnuts 'soak up' this, and you seal the pastry ends well (fold back).

Ingredients

  • 6 sheet(s) Filo pastry (or Strudel pastry)
  • 150 g Dark chocolate (chopped)
  • 50 g Caster sugar
  • 50 ml Milk
  • 80 g Butter (melted)
  • 100 g Ground walnuts
  • 1 tsp Vanilla extract