Mini Strudels are delicate, bite-sized pastries with a soft, buttery dough and a rich, nutty chocolate filling. Perfect for breakfast, afternoon tea, or festive gatherings, these treats combine the comforting flavors of walnuts, chocolate, and a hint of citrus for a truly irresistible snack.
For the dough:
4 ½ cups all-purpose flour
3 large egg yolks
5 tablespoons unsalted butter, softened
2 ¼ teaspoons active dry yeast (1 packet)
3 tablespoons sugar
1 teaspoon finely grated lemon zest
½ teaspoon salt
1 teaspoon rum or vanilla extract
1 ½ cups warm milk
For the filling:
2 ¼ cups finely ground walnuts (or almonds)
3 tablespoons plain breadcrumbs
5 tablespoons sugar
2 ounces grated dark chocolate
1 large egg yolk
1 teaspoon rum
1 teaspoon finely grated lemon zest
½ cup warm milk (add gradually as needed)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
¼ cup heavy cream (not whipped)
1 large egg white, beaten stiff
Preparation:
In a small bowl, mix yeast with a teaspoon of sugar and a few tablespoons of the warm milk. Let it stand until foamy, about 10 minutes.
In a large bowl, whisk together flour, sugar, salt, and lemon zest. Add butter, egg yolks, rum, yeast mixture, and the rest of the warm milk. Knead until the dough is smooth and elastic, about 8–10 minutes. Cover and let rise for about 1 hour, until doubled.
For the filling, stir together nuts, breadcrumbs, sugar, chocolate, yolk, rum, lemon zest, butter, vanilla, and cream. Add milk little by little until you have a spreadable consistency. Fold in the beaten egg white at the end.
Divide dough into 4 pieces. Roll each into a rectangle, spread with filling, and roll into a log. Slice into small strudels and place on a parchment-lined baking sheet. Let rise for 25–30 minutes.
Brush tops with beaten egg and bake at 390°F (200°C) for about 20–22 minutes, until golden.
Cool before serving.
