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Spanish Honey & Cinnamon Heart Strudels with Chocolate Dulce de Leche Drizzle

A masterful, romantic strudel fusing Spanish honey, cinnamon, and deep chocolate, crafted for a memorable Valentine's Day.

Total: 4 hours 10 minutes
Difficulty: Advanced
Serves: 8
Spanish strudel Valentine's Day honey cinnamon winter master-level

What Makes This Special

Imagine the warmth of Spanish honey and cinnamon enveloped in a gossamer-thin, hand-pulled pastry, each heart-shaped strudel a love letter to Spanish winter flavors. These strudels combine the complexity of honey, the comfort of cinnamon, and the deep, romantic note of dark chocolate, all elevated by authentic Spanish ingredients and a festive, decorative technique worthy of Valentine’s Day. The heart shapes and chocolate-drizzled finish make them a true centerpiece for a romantic celebration.

Ingredients

This recipe calls for the finest winter ingredients: Spanish honey for its floral, caramel depth; cinnamon for warmth; and a filling of nuts and dried fruits, enriched by sherry and orange zest. The strudel dough is olive oil-based, giving it a silky, elastic character and a distinctive Mediterranean soul.

For the Strudel Dough

  • 350g strong bread flour: Ensures enough gluten for dough stretching.
  • 60ml extra virgin olive oil: Traditional Spanish fat, adds flavor, helps dough elasticity.
  • 1 large egg: Enriches and binds the dough.
  • 120ml lukewarm water: Hydrates and helps gluten development.
  • 1/2 tsp fine sea salt: Balances flavors.

For the Honey-Cinnamon Filling

  • 250g Spanish chestnut honey: Rich, floral, slightly earthy; star of the filling.
  • 100g toasted Marcona almonds: Buttery, crunchy texture.
  • 100g Medjool dates; 80g dried figs; 60g golden raisins: Sweetness, chew, and depth.
  • 2 tsp ground Ceylon cinnamon: Subtle, aromatic warmth.
  • 1/2 tsp grated nutmeg: Woody, spicy note.
  • 20g unsalted butter (melted): Adds richness.
  • Zest of 1 orange: Freshens and brightens.
  • 60ml Pedro Ximénez: Optional, but brings a syrupy, raisined complexity.

For Valentine’s Day Garnish

  • 100g dark chocolate (70% cocoa), finely chopped: For deep, romantic drizzle.
  • 200g dulce de leche: Creamy, caramel-like sauce.
  • 2 tbsp heavy cream: Smooths chocolate drizzle.
  • Edible rose petals: Optional, for romance.
  • Cocoa powder & powdered sugar: For finishing.

Instructions

Step 1: Prepare the Strudel Dough

  1. In a large bowl (or stand mixer), combine the flour and salt.
  2. Make a well in the center; add olive oil, egg, and lukewarm water.
  3. Mix with a wooden spoon until a shaggy dough forms, then knead for 10–12 minutes until smooth, elastic, and only slightly tacky. (If using a stand mixer, knead with the dough hook on medium speed, 8–10 minutes.)
  4. Shape into a ball, brush lightly with olive oil, and wrap in cling film.
  5. Rest at room temperature for at least 1 hour (up to 2), allowing gluten to relax. This is crucial for easy stretching later.

Step 2: Prepare the Honey-Cinnamon Filling

  1. In a medium bowl, combine chopped almonds, dates, figs, and raisins.
  2. Add cinnamon, nutmeg, and orange zest.
  3. Stir in the honey and (if using) Pedro Ximénez until evenly mixed and sticky.
  4. Set aside at room temperature. This resting time helps meld the flavors and soften the fruit.

Step 3: Stretch the Strudel Dough

  1. Clear a large, clean work surface and cover with a floured tablecloth or soft towel.
  2. Place the dough in the center, dusting it and your hands lightly with flour.
  3. Using a rolling pin, roll the dough gently into a large rectangle (about 40x60cm).
  4. Now, with the backs of your hands, gently stretch and pull the dough from the center outward, moving around the table. The goal: nearly tissue-thin, about 80x100cm. You should see the pattern of the cloth underneath. Trim off any thick edges.

Step 4: Fill and Shape Heart Strudels

  1. Brush the entire surface with melted butter.
  2. Evenly distribute the honey filling in a wide strip (about 10cm) along the short edge, leaving a 5cm border.
  3. Using the cloth, gently roll the dough over the filling, tucking as you go until you have a long log.
  4. With a sharp knife, cut the log into 10cm lengths.
  5. Gently shape each section into a heart: Pinch one end to a point, curve the other into two bumps. Use your hands to coax the shape (see “Pro Tips”).

Step 5: Bake the Strudels

  1. Preheat oven to 190°C (fan 180°C). Line a baking sheet with parchment.
  2. Place hearts seam-side down. Brush tops with olive oil.
  3. Bake 28–32 minutes, rotating pan halfway, until golden brown and crisp.
  4. Cool slightly on a rack.

Step 6: Make Chocolate Dulce de Leche Drizzle

  1. In a small saucepan over low heat, melt chocolate, dulce de leche, and heavy cream together, stirring until smooth and glossy. Cool slightly to thicken.

Step 7: Decorate and Serve

  1. Arrange strudels on a platter.
  2. Using a pastry bag or spoon, drizzle with chocolate dulce de leche.
  3. Dust with cocoa powder, powdered sugar, and garnish with edible rose petals for a romantic finish.

Pro Tips

  • Room Temperature Dough Works Best: Cold dough will resist stretching and tear—always give it a long rest at room temperature.
  • Don’t Overfill: Too much filling makes rolling and shaping difficult, and can cause leaks.
  • Shaping Hearts: For crisp edges, use a large heart-shaped cutter on each portion before baking.
  • Use Spanish Honey: Its bold, floral notes define the filling. Chestnut or wildflower honey shine here.

Troubleshooting

Dough Tears While Stretching? Work slowly, patch small holes with trimmings, and keep the dough moist. Practice makes perfect!

Strudels Leak in Oven? Likely overfilled or seam wasn’t sealed. Pinch seams well and don’t overstuff.

Chocolate Drizzle Too Thick? Add a splash of cream and gently rewarm to loosen.

Variations

  • Classic Log Shape: Instead of hearts, create a traditional strudel log and slice before serving.
  • Add Citrus Marmalade: Briefly spread Seville orange marmalade under the filling for a vibrant counterpoint.
  • Nut-Free: Substitute toasted pumpkin or sunflower seeds for almonds for a nut-free version.

Storage

Store cooled, undecorated strudels in an airtight container at room temperature for up to 2 days; they re-crisp in a 160°C oven for 8 minutes. Drizzle with chocolate just before serving. Decorated strudels are best enjoyed the day they’re made, but leftovers keep well in the fridge for 2 days (bring to room temperature before eating).

Celebrate Valentine’s Day with this Spanish-inspired labor of love—a gift for the senses and the soul!