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Ferrero Rocher strudel served
Delicious and crispy Ferrero Rocher strudel

Ferrero Rocher Strudel

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
This dessert is a masterpiece of textures: paper-thin, crispy phyllo layers (which flake apart due to fat during baking) embrace a smooth, hazelnut chocolate cream and crunchy wafer balls. Breadcrumbs are key: they add flavor but also act as an 'insulation layer', absorbing fat leaking from the filling so the bottom of the strudel stays crisp, not soggy.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet and parchment paper
  • Pastry brush
  • Damp kitchen towel
  • Knife

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Hazelnut)
⚠️ Soy

Instructions

1 ✓

Chill the Ferrero Rocher truffles in the fridge for 15 minutes, then chop them coarsely.

Tip: Chilling prevents the chocolate from smearing while cutting.
2 ✓

Mix the hazelnut spread with the liquid cream and sugar until smooth. You want a thick but spreadable consistency.

Tip: The cream thins out the dense spread, creating a softer, lighter filling that won't dry out during baking.
3 ✓

In a skillet with a little butter, toast the breadcrumbs until golden brown.

Tip: Toasting brings out a nutty flavor in the grain. Stir constantly as crumbs burn instantly!
4 ✓

Preheat oven to 350°F (180°C). Lay the phyllo sheets on a damp kitchen towel.

Tip: Phyllo is starch and water with no fat. It dries out and cracks in minutes in the air; the damp towel prevents this.
5 ✓

Assemble the strudel: Take one sheet, brush with melted butter. Layer another sheet on top, brush again. Repeat with 4-5 sheets. Sprinkle the last sheet with the toasted crumbs.

Tip: The butter between layers creates steam, separating the sheets for that flaky effect.
6 ✓

Spread the hazelnut cream filling along the bottom third of the dough, leaving a 1-inch border. Sprinkle with the chopped truffles.

7 ✓

Fold in the side edges, then roll up tightly but gently.

8 ✓

Place on a parchment-lined baking sheet. Brush the top with beaten egg.

Tip: The proteins in the egg wash bake into a shiny, golden glaze.
9 ✓

Bake for 30-40 minutes until deep golden brown.

10 ✓

Let cool to lukewarm before slicing, otherwise the hot filling will run out.

Recipe FAQ

The filling leaked out.
You rolled it too tightly or didn't tuck the edges. Steam expands the strudel during baking; it needs a little room.
The pastry got soft the next day.
Strudel is best fresh. The moisture from the filling softens the dough over time. Re-crisp it in the oven for a few minutes.

Ingredients

  • 10 sheets Phyllo Dough
  • 10 pcs Ferrero Rocher Truffles
  • 3/4 cup Heavy Cream (liquid, unwhipped)
  • 2/3 cup Hazelnut Spread (e.g., Nutella)
  • 1/4 cup Granulated Sugar
  • 6 tbsp Butter (melted)
  • 1 large Egg (for egg wash)
  • 1/2 cup Breadcrumbs (fine)