Strudel with drunken pears
8 servings
45 minutes
Strudel with drunken pears is a harmony of crispy phyllo dough and rich fruit filling. This dessert draws inspiration from German cuisine, where traditional strudels are known for their rich flavor and layered texture. Pears soaked in aromatic red wine and caramelized with sugar acquire a refined sweetness with a hint of wine. Cashews add nutty depth, while cinnamon provides warm spice. The delicate flakiness of butter-soaked phyllo creates an airy crispy crust that perfectly complements the juicy filling. It is best served with ice cream and a wine sauce that enhances the dessert's rich flavor. This is the perfect treat for cozy evenings or special occasions when you want to indulge yourself and loved ones with something exquisite.
1
Peel the pears and cut them into cubes. Melt 50 grams of butter in a saucepan, add sugar, and sauté the pears for about 5 minutes.
- Pears: 4 pieces
- Butter: 100 g
- Sugar: 100 g
2
Add wine to the saucepan so that it completely covers the pears, and evaporate until thickened.
- Red sweet wine: 150 ml
3
Roast the cashews in a dry pan, chop them coarsely, and add to the pears. Also, add cinnamon.
- Cashew: 100 g
- Cinnamon: to taste
4
Melt the remaining butter.
- Butter: 100 g
5
Layer 4 sheets of phyllo dough on top of each other, greasing each sheet.
- Filo dough: 8 pieces
6
Separate the pears from the sauce - this is the filling. Keep the sauce.
7
Place the filling on the dough, covering about 1/3 of it. Roll it up. Do the same with the remaining filling and 4 more sheets of dough.
8
Brush the rolls with melted butter.
- Butter: 100 g
9
Bake in the oven at 180 degrees for 15-20 minutes until a golden crust forms.
10
Serve with ice cream and wine sauce.