Strudel is a delicious dessert traditional from the Sudtirol area in Trentino Alto-Adige. Traditionally made with apple, but also with an amazing pear and chocolate combination.
In a small saucepan, melt the butter and let it cool for a few minutes.
Put the flour and salt in a bowl, then add the melted butter and mix. Slowly add the lukewarm water. Work the dough by hand or with a mixer until you get a compact and elastic dough.
Bring water to a boil in a saucepan, then discard the water. Wrap the dough in parchment paper and put it in the hot pot. Cover with a lid and let the dough rest for 30 minutes.
In the meantime, prepare the filling. Wash, peel, and cut the pears into cubes. Add the sugar, cinnamon, chopped chocolate, breadcrumbs, and chopped hazelnuts and mix.
Preheat the oven to 350°F.
Roll out the dough into a rectangle on a sheet of parchment paper, to a thickness of 3-4 mm.
Spread the filling over the entire surface, excluding the edges. Roll up the dough, using the underlying sheet of baking paper. In this way, a spiral of dough will also remain inside the strudel.
Before closing the last flap, brush the underside with melted butter and then close the roll to help it remain sealed.
Brush the entire surface with melted butter and bake for about 50 minutes. After 30 minutes, brush the surface again with the remaining melted butter and continue baking for another 20 minutes.