Red wine lovers will appreciate these portioned strudel stuffed with pears boiled in a fragrant Cabernet, firstly, for their rich spicy taste, and secondly, for the simplicity of preparation. Take advantage ready dough, wrap pears sewn in wine and bake in the oven. The longer the pears insist on wine, the their taste and color will be more intense. And the remaining wine you can desire to evaporate and get amazing syrup. друзьями: 
Time: 50 мин.Difficulty: easy. Quantity: 4 pears in the dough. In recipes. volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pears in wine
- 3 tbsp. Wine Cabernet Sauvignon
- 3 tbsp. Sahara
- 2 cinnamon sticks
- 3 stars star anise
- 4 pears Bartlett, peeled and core, cut in half
Strudel
- 2 layers of puff pastry
- 1/3 Art. melted butter
- 1 egg, beaten with 2 tbsp. l water, for lubrication
- 2 tbsp. l Sahara
- 1/4 tsp ground cinnamon
Recipes with similar ingredients: puff pastry, red wine, star anise, cinnamon, pears
Recipe preparation:
- Pour wine into a medium-sized pot, put sugar, sticks of cinnamon and star anise and bring to a boil. Add the pears, lay a sheet of parchment directly on the surface of the liquid, and cook pears over moderate heat at low boil (only a few bubbles should slowly rise to the surface of the liquid), until they are easily pierced with a fork. Cool the pears and keep in the same liquid until ready for assembly. If pears cook in advance for 1 – 2 days and leave in wine, then they completely turn red.
- Preheat the oven to 190 ° C and cover the baking sheet with parchment paper.
- On a clean work surface, lay one sheet of puff dough, cut it with a pizza knife into thin strips, leaving one a wide strip not cut and grease with a thin layer of melted butter. Remove the pears from the wine (you can leave the wine, to further boil it, prepare the syrup and pour it into ice cream maker to make a wonderful sorbet).
- Take a wide strip of dough, and cut part of it into squares. Place the pears on the squares to close the bottom. Take the sliced strips and wrap the pears in a spiral. Dress the edges of the dough, cut the leaves on a wide strip and glue them on pears, greasing with an egg. Lay the strudel seam down on baking sheet, and grease the surface of the strudel with an egg. Mix 2 tbsp. l sugar and cinnamon and sprinkle on top.
- Bake strudel for approximately 20 minutes until smooth golden brown. Strudel can be served warm room temperature, or chilled.
