4-5pears (about 1 ½ pounds or 700 g)peeled, deseeded and thinly sliced
2 ½tablespoonscornstarch
2tablespoonsunsweetened cocoa powder
⅓cup(70 g) brown sugar
3 ½ounces(100 g) dark chocolate (50-70% cocoa)roughly chopped
1puff pastry sheet (about 9 ½ ounces or 270 g)thawed but chilled
1eggbeaten, for egg wash
⅓cup(50 g) almond flakes
Powdered sugarfor dusting
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Stir together the cornstarch, cocoa powder and brown sugar. Toss the pears and chocolate with the cocoa mixture.
Unroll the puff pastry on your baking sheet, leaving it on the paper it is rolled up with. Distribute the pear and chocolate filling over the pastry, leaving ½ inch free all around the edges. Use your hands to distribute the mixture evenly.
Fold in the edges of the dough on the short sides. Roll the strudel lengthwise away from you into a log while keeping the ends folded in and using the pastry paper to help lift and roll the strudel with its filling. Peel away the paper as you roll and finish with the seam down. With a scissors, trim away the excess paper.
Brush the top and sides of strudel with the beaten egg. Using a sharp knife, make holes or diagonal slits in the top of the strudel for steam to escape. Sprinkle with flaked almonds.
Bake for 30-35 minutes, or until the pastry is a deep, golden brown. Remove from the oven and allow the strudel to stand for about 15 minutes before cutting. Store leftovers for up to two days in the refrigerator.