May has whizzed me by and I have indeed had No Time To Cook, so it is but apt to not only manage to squeeze in a 10 minute chocolate dessert recipe for NTTC May 2009, but also cutting it close and getting it in on the last day. I had some strudel pastry left over from my first Daring Baker’s Challenge last week and decided to use it for my blog event, 2 desserts with one pastry indeed! You could easily substitute the strudel pastry with some store bought frozen filo pastry or even some lovely frozen shortcrust pastry. This dessert is really very simple and I am going to be making this more often as it is lighter than a pud and definitely something special at the end of the day topped with a small scoop of light ice cream.
Chocolate And Raspberry Strudel [Makes a decent size strudel that would satisfy two chocolate craving souls]
Checklist :Fresh Strudel Pastry, Rolling Pin, Flour To Dust, Pastry Brush, 1 tbsp Melted Butter, Bowl, Microwave, a block of dark chocolate with orange, knife, 5-8 frozen raspberries, oven.
Task : Preheat oven to 200oC. Roll out pastry very thin with the rolling pin, dusting with flour as required. Brush the rolled pastry with meted butter using the pastry brush. Finely slice the chocolate block to get 1/2 a cup of chocolate shavings. Place shavings on the brushed pastry along with frozen raspberries. Roll the pastry with the filling very tightly, tucking in the ends as you go. Seal edges with more melted butter. Brush some butter on top of the pastry and bake in the preheated oven for approximately 8-10 minutes. Serve warm dusted with icing sugar and raspberries.