Pear strudel – a detailed recipe for cooking. друзьями: 
Time:25 minutes plus dough kneading time Difficulty: easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr puff pastry (see cooking)
- 1/3 Art. apple cider
- 2 tbsp. l wheat flour for rolling
- 4 pears
- Some lemon juice
- 2 tbsp. l (30 gr.) Butter
- 1/4 Art. brown sugar
- 1.5 tsp seasonings for pumpkin pie (portioned)
- 1 egg of category CO
- 2 tbsp. l Sahara
- 1 tbsp. fat cream
Recipes with similar ingredients: eggs, cream, puff pastry, brown sugar, lemon juice, pears
Recipe preparation:
- Prepare puff pastry: Sift 1 kg. flour mix with a teaspoon of salt, add 2 tbsp. l softened butter. Add so much cold water to knead. Add 1/3 Art. To the test. cold apple cider. On powdered roll out the dough into a layer with flour, lay on top about 200 gr. chopped slices of cold butter, wrap edges to the center. Wrap it in cling film and place in refrigerator for 20 minutes As time passes, roll again dough along so that the butter is not squeezed out. Wrap up edges toward the center, and roll lengthwise away from you. Add up three times the dough and refrigerate for another 20 minutes.
- Prepare the filling: Peel the pears and core and cut into slices of approximately 1 cm. (leave 1 cup for the recipe “Coleslaw and pear”) and mix with lemon juice, so that the fruit does not darken. Place a large frying pan on medium heat, put butter, brown sugar and spices for pumpkin pie. When the butter has melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5-6 minutes. Let cool. Powdered flour surface or parchment paper roll chilled dough into 30×25 cm rectangle. Put the cooled pear mixture in the middle of the rectangle, fold the edges, covering the edges of the filling. Roll out a small portion of the dough, and cut the rectangles: 8 long and 6 wide. Lay the strips in a pattern from left to right on top of the filling. Place the strudel on a baking sheet.
- Preheat the oven to 205 ° C. In a small bowl, beat the egg with tablespoon of water. In the other small bowl, mix the remaining spice mix for pumpkin pie and sugar. Oil egg strudel mixture and sprinkle with half sugar with spices. Bake until golden brown approximately 25-30 minutes. Let cool in 30 min. Before serving, whip the cream with the remaining mixture spices for pumpkin pie and sugar mixture. Serve the strudel garnishing it with whipped cream.
