100 g dark couverture chocolate
100 g peanut butter
200 g puff pastry
10 g raisins
40 g plums
1 egg
Icing sugar
The peanut butter, the main character


1.Melt the chocolate in the microwave or a Bain Marie and mix it with the peanut butter until you obtain a homogeneous smooth cream.
2.Chop the plums and raisins and add them to the ganache.
3.Put the mixture in a piping bag and let it cool slightly at room temperature.
4.Cut a square sheet of puff pastry (about 9 x 9 cm).
5.Place a cylindar of ganache (about 6 cm long and 1.5 cm wide) on the puff pastry.
6.Fold the pastry over the filling and press until it is regular and tight, and brush with beaten egg. The strudle can be decorated with small strips of puff pastry.
7.Bake in the oven at 200º C for 20 minutes with the fan on.
8.Let the strudle cool and finish by sprinkling with icing sugar.


“Leave the piping bag in the fridge to make the cream slightly harder