Pear Strudel
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 1 pinch (s) salt
- liters ⅛ water
- 3 tablespoon oil
For the filling:
- 100 g breadcrumbs
- 60 g butter, or mararine
- g 1,500 pear (s)
- 20 g butter, melt
- 120 g suar
- 1 teaspoon cinnamon
- liter ⅛ sour cream
- milk
- some butter, melt it
- powdered sugar
Print Recipe
Pin Recipe Instructions
- For the dough:
- Sieve the flour into a large bowl, make a well. Add salt, water and 2 tablespoons of oil and stir to a thick paste. Knead with the remaining flour from the edge to form a smooth, soft dough, shape into a ball, brush with the remaining oil and let rest in a warm place for about an hour.
- For the filling:
- Toast the breadcrumbs in butter. Peel and quarter the pears, remove the core and cut into thin slices.
- Roll out the dough thinly on a floured cloth and pull it out over the back of your hand until it becomes transparent. Brush with melted butter or margarine, spread the pear slices on top, sprinkle with sugar and cinnamon. Spread the raisins and roasted breadcrumbs on top and then drizzle with sour cream.
- Fold the edges over the pear filling, roll up the strudel and place with the seam side down in the drip pan or in a greased dish, pour in some milk.
- Brush the strudel with melted fat and bake in the oven at 180 ° C for about 45 minutes, pouring hot milk over and over again.
- Serve sprinkled with powdered sugar after baking.
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