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Pear Strudel with Puff Pastry

A delicious pastry for the coziest teatime! Pear strudel made with puff pastry is far easier than the traditional version — especially if you always keep a package of this handy shortcut in the freezer. Of course, you'll still put in some effort and prep all the ingredients, but what you get isn't just a layered pastry — it's a real strudel. It comes out wonderfully tasty, fragrant, and incredibly comforting!

jakalkaAuthor avatar
Recipe author
Strudel with puff pastry pear
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 3 g
Fats 33 % 16 g
Carbohydrates 61 % 30 g
274 kcal
GI: 27 / 40 / 33
    1. First, prep the ingredients that need it: wash the pears and dry them with a clean towel, then halve them, cutting out the cores and stems. Cut the pear halves into small cubes about 1/2 inch (1 cm). Crush the cookies into coarse crumbs with a mortar and pestle or a blender — it's important they don't get too fine. Chop the walnuts too, but not into crumbs; cut them with a knife or crush them with a pestle, and toast them briefly in a dry skillet first if you like. Chop the dried figs (or dates) into small pieces with a knife. Soak the raisins in warm water for 10 minutes, then rinse and pat them dry with a paper towel. Melt the butter over a water bath (double boiler) and let it cool to room temperature. 2. The second step is caramelizing the pears. Heat a large skillet over high heat and add the powdered sugar. Stir and wait for it to melt — this takes just 2–3 minutes, and the sugar should turn a deep golden color. Add the diced pears and the lemon juice. Cook everything together, stirring constantly, for 5 minutes, then pour in the pear liqueur (or rum). Stir and take the skillet off the heat. 3. Transfer a third of the cooked pears to a blender, add the brown sugar and half of the melted butter, and purée until smooth. Stir this purée back into the rest of the pears. Add the crushed cookies, walnuts, chopped figs (or dates), and raisins. Add the spices — ground cinnamon and nutmeg — and mix everything well. Let the mixture cool to room temperature. 4. Take the puff pastry out of the freezer ahead of time. Lay it on your work surface and roll it out thin, then brush the sheet with half of the remaining melted butter. Sprinkle it evenly with half of the breadcrumbs. Do the same with the second sheet. 5. Now spread the pear filling over both sheets, keeping it even, and leave a 1-inch (3 cm) border free of filling along the short ends. Carefully roll each sheet into a log and place them on a baking sheet greased with half of the olive oil. Brush the tops of the strudels with the rest of the oil. 6. Bake in an oven preheated to 400°F (200°C) for 25 minutes, until the pastry turns golden. Take the strudel out and let it rest for 10 minutes. Dust with powdered sugar, drizzle with chocolate sauce, and serve with ice cream. Enjoy — it's heavenly!

Caloric content of the products possible in the composition of the dish

  • Ice cream sundae - 227  kcal/100g
  • Cream ice cream - 165  kcal/100g
  • Ice cream 'popsicle' cream - 183  kcal/100g
  • Vanilla ice cream - 160  kcal/100g
  • Vanilla - chocolate ice cream - 140  kcal/100g
  • Fruit ice cream - 168  kcal/100g
  • Milk ice cream - 126  kcal/100g
  • Souffle ice cream - 116  kcal/100g
  • Milk-nut chocolate - 542  kcal/100g
  • Nutty chocolate - 580  kcal/100g
  • Porous milk chocolate - 506  kcal/100g
  • Creamy chocolate - 560  kcal/100g
  • Chocolate - 550  kcal/100g
  • Pear - 42  kcal/100g
  • Dried pear - 246  kcal/100g
  • Canned pears - 76  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Puff pastry - 400  kcal/100g
  • Puff pastry, unleavened - 337  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Cherry liqueur - 299  kcal/100g
  • Baileys Liqueur - 327  kcal/100g
  • Liquor - 327  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Savoyardi - 378  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Dried figs - 257  kcal/100g
  • Ground cinnamon - 247  kcal/100g

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