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Strudel with fragrant pear in creamy glaze

Pear Strudel with Creamy Glaze

The famous Viennese pastry in a brand-new form! Fragrant caramelized pear cubes pair beautifully with plain dough, and a silky cream glaze makes the perfect finishing touch. And don't forget the sliced almonds — they complete the whole thing and give it a festive look!

Nick

Recipe author

Strudel with fragrant pear in creamy glaze

Composition / ingredients

Servings:

Flour

300

Water

150

Egg (large)

Salt

0.25

Pears

Sugar

Nutmeg

0.5

Cinnamon

0.5

Butter

Heavy cream (20%)

125

Sugar

125

Butter

0.5

Vanilla sugar

0.5

Egg

Sliced almonds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 18 % 9 g

Carbohydrates 72 % 36 g

235 kcal

GI: 8 / 3 / 89

Cooking method

Step 1:

Make the dough. Sift the flour into a deep bowl and make a well in the center; pour in the warm water and add the salt. Start kneading. Crack in the large egg and keep kneading. To make the dough elastic, work it by hand for 10 minutes. Cover the finished dough with plastic wrap and let it rest for 30 minutes.
Step 2:

Make the fragrant pear filling. Cut the washed pears into small cubes, add them to a skillet, and sauté in butter. As they cook, add the sugar, nutmeg, and ground cinnamon, stir, and let the pears caramelize.
Step 3:

Take the dough, knead it briefly by hand, and use a rolling pin to roll it into a thin rectangle.
Step 4:

Spread the fragrant pear filling over the rectangle of dough, leaving the edges bare, then roll it up, tucking in the ends so they fully seal in the filling. The filling shouldn't leak out of the strudel while it bakes. Make a few slashes across the top.
Step 5:

Transfer the assembled strudel to a baking sheet lined with parchment or a silicone baking mat. Beat the egg with a fork and brush it over the strudel with a pastry brush. Put the sheet in an oven preheated to 350°F (180°C) and bake for 40 minutes.
Step 6:

Make the cream glaze. Pour the 20% cream into a small saucepan, add the sugar, and bring it to a boil. Then lower the heat and cook the glaze for 20 minutes, stirring constantly. At the end, add the butter and vanilla sugar, stir, and take it off the heat.
Step 7:

Take the finished pear strudel out of the oven, transfer it to a board, drizzle it with the hot cream glaze, and sprinkle with sliced almonds. To serve, cut the strudel into portions and serve with tea.