Gingerbread – Pear – Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g pear (s)
- 200 g inerbread, crumbled, without laze
- 2 tablespoon honey
- 60 g almond slivers
- 2 tablespoon rum
- 100 g marzipan paste, finely rated
- 100 g strudel sheets
- 50 g breadcrumbs, toasted
- 1 tablespoon lemon juice
- 100 g butter, liquid
- 150 g cream
- 1 vanilla pod (s)
- 0.5 teaspoon ½ cinnamon
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Peel the pears and cut into small pieces, mix with the gingerbread, honey, almonds, rum and 60 g marzipan. Spread the strudel dough on a damp cloth, brush with a little butter. Spread the pear and gingerbread mixture on top, pour the toasted breadcrumbs over it, drizzle with lemon juice. Roll up the strudel, place the seam down on a baking sheet lined with baking paper and bake for 35 - 40 minutes. Brush with melted butter again and again during the baking time. Take out and let cool slightly.
- Lightly whip the cream with the scraped out vanilla pulp, cinnamon and the remaining marzipan. Add a dollop to the sliced strudel on plates. Dust with powdered sugar.
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