Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of sugar
- 1 cup of water
- 1/2 cup of unsalted butter, melted
- 1/2 cup of cocoa powder
- 1/2 cup of heavy cream
- 1/2 cup of chopped walnuts
- 1/2 cup of chopped dark chocolate
- 1 teaspoon of vanilla extract
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, combine sugar and water. Bring to a boil and let simmer for 5 minutes.
3. Add cocoa powder and whisk until smooth. Remove from heat and stir in heavy cream and vanilla extract.
4. In a separate bowl, mix chopped walnuts and dark chocolate.
5. Lay out a sheet of phyllo dough on a clean surface and brush with melted butter.
6. Repeat step 5 with 4 more sheets of phyllo dough, layering them on top of each other.
7. Spread half of the cocoa mixture over the top layer of phyllo dough.
8. Sprinkle half of the walnut and chocolate mixture over the cocoa mixture.
9. Roll the phyllo dough into a log and place it on a parchment-lined baking sheet.
10. Repeat steps 5-9 with the remaining phyllo dough and fillings.
11. Brush the tops of the strudels with melted butter.
12. Bake for 25-30 minutes, or until golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
Makes 2 strudels, serves 8-10 people
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 40g
Protein: 5g
Sodium: 100mg
Sugar: 25g
Substitutions for ingredients:
- Almonds or pecans can be substituted for walnuts.
- Milk or half-and-half can be substituted for heavy cream.
Variations:
- Add a pinch of cinnamon to the cocoa mixture for a spiced flavor.
- Use milk chocolate instead of dark chocolate for a sweeter taste.
Tips and tricks:
- Be gentle when handling the phyllo dough to avoid tearing.
- Brush each layer of phyllo dough with melted butter to ensure a crispy texture.
- Let the strudels cool for a few minutes before slicing to prevent the filling from oozing out.
Storage instructions:
Store leftover strudels in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the strudels on a platter with a dusting of powdered sugar and a dollop of whipped cream.
Garnishes:
Sprinkle chopped walnuts or dark chocolate shavings on top of the strudels.
Pairings:
Serve with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit or a green salad would pair well with this rich dessert.
Troubleshooting advice:
- If the phyllo dough tears, patch it up with a small piece of dough and brush with melted butter.
- If the strudels are browning too quickly, cover them with foil and continue baking.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store leftovers promptly in the refrigerator.
Food history:
Rigó Jancsi Strudel is named after a famous Hungarian violinist, Jancsi Rigó, who fell in love with a Belgian princess. They enjoyed this dessert together, which was later named after him.
Flavor profiles:
This dessert is rich and chocolatey with a nutty crunch from the walnuts.
Serving suggestions:
Serve warm with a scoop of vanilla ice cream for an indulgent treat.
Related Categories
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Region: Hungarian
Taste: Sweet, Creamy, Nutty, Chocolatey, Buttery