Summary

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

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Instructions

1. Preheat the oven to 180 degrees.
2. 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.
3. 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.