Strudel with fragrant pear in creamy glaze

Step-by-step cooking

1. Step 1:

   

   Prepare the dough. In a deep bowl, sift the flour, make a recess in the center, into which we pour warm water and add salt. Knead the dough. We drive in a chicken egg of category C2 and continue to knead the dough. To make the dough elastic, knead it with your hands for 10 minutes. Cover the finished dough with cling film and leave the dough to "rest" for 30 minutes.

2. Step 2:

   

   Preparing a fragrant pear filling. Cut the washed pears into small cubes, put them in a frying pan and fry in butter. In the process of frying, add granulated sugar, nutmeg and ground cinnamon, mix and let the pears caramelize.

3. Step 3:

   

   Take the dough, knead it with your hands and use a rolling pin to roll out the dough into a thin rectangular layer.

4. Step 4:

   

   We spread the fragrant pear filling on a rectangular layer of dough, leaving the edges of the dough empty, and wrap the dough in a roll, bending the edges so that they completely cover the filling. During the baking process, the filling should not flow out of the strudel. We make incisions on top.

6. Step 5:

   

   Put the assembled strudel on a baking sheet, covering it with baking paper or placing a special baking mat on it. With a fork, beat the chicken egg and lubricate the strudel with it using a cooking brush. Put a baking sheet with strudel in a preheated 180oC oven and bake for 40 minutes.

7. Step 6:

   

   Prepare the cream glaze. Pour 20% cream into the ladle, add sugar and bring the cream to a boil. After that, reduce the heat and cook the glaze for 20 minutes, stirring constantly. At the end of cooking, add butter and add vanilla sugar, mix and remove from heat.

8. Step 7:

   

   We take the finished strudel with pears out of the oven, put it on a board, pour hot cream glaze and sprinkle with almond petals. When serving, cut the strudel in portions and serve with tea.