Walnut Chocolate Swirl
Walnut Chocolate Swirl - Perfect blend of crunchy nuts, delicate dough and sweet chocolate.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 306 mg | (8 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 44 mg |
Ingredients
- Ingredients
- 300 grams Phyllo dough (refrigerated)
- 2 eggs
- 100 grams Sour cream
- 300 grams Dark couverture chocolate
- 300 grams Walnut
- 2 Tbsps butter (30 grams)
Preparation steps
Spread out pastry sheets on a work surface.
Separate eggs (use egg whites for something else). Combine sour cream with egg yolks until smooth. Chop chocolate finely and coarsely chop walnuts. Fold both into cream and spread on the pastry, leaving a border of about 2 cm (approximately 3/4 inch) free.
Roll up dough from the long side, sprinkle the top with water, fold over ends and press well. Lay strudel with the seam side down on a baking sheet lined with parchment paper.
Melt butter in a pan and over pastry. Bake strudel in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F) until golden brown for about 40 minutes. Remove from oven and serve.
