Prep 15 mins
Cook 25 mins
A wonderful Austrian pastry, allthough not as famous as it's cousin, the Apple Strudel. To make the dough used to be a difficult process; it needed to be rolled out so thin that you could read a newspaper through it! Luckily, today we have puff pastry available; to make a strudel is easy as pie. Use pecans or hazelnuts instead of walnuts and whatever jam you like. Serve at room temperature, dusted with confectioners sugar and whipping cream on the side.
- 1 sheet puff pastry, thawed
- 3 ripe pears, peeled and cored
- 1 tablespoon butter
- 1⁄4 cup fine sugar
- 1⁄2 cup fresh white breadcrumbs
- 1⁄3 cup grated nuts (walnuts, pecans, hazelnuts)
- 1 egg, for eggwash
- 2 tablespoons raspberry jam
- 1 tablespoon lemon juice
- confectioners' sugar, for dusting
- Cut pears into thin slices, toss with the lemon juice.
- Melt the butter in a skillet, gently saute the bread crumbs until golden, set aside.
- In the same pan, toast the nuts until fragrant, add to the bread crumbs. Add pears and sugar, toss to combine.
- Roll out the puff pastry, spoon the nut mixture on it, keeping a one inch margin. Lightly warm the jam and spoon over the crumb/nut/pear mixture.
- Brush the margins with egg wash, fold the short ends over the filling, then roll up, starting at the long side.
- Carefully lift onto a lined baking sheet, seam side down, brush with egg wash, and with the use of a fork, make several vent holes in the dough.
- Bake in a preheated oven at 400F/200C for @ 20 - 25 minutes until golden.
- Dust with confectioners sugar and serve warm.