Pear and apple strudel with sauce
4 servings
170 minutes
Pear-apple strudel with sauce is a refined dessert of German cuisine, filled with coziness and warmth. Its roots trace back to Austria, where strudels became popular in the 17th century. The light, crispy dough stretched to the thinnest layer encases a delicate filling of juicy apples and pears, complemented by walnuts, honey, and fragrant cinnamon. The filling absorbs all flavor nuances while the thin breadcrumbs retain its juiciness. The finishing touch is a delightful vanilla sauce that harmoniously complements the sweetness of the fruits. Serving the strudel with powdered sugar makes it even more appetizing. This dessert pairs perfectly with a cup of aromatic coffee or tea, creating an atmosphere of homey comfort and celebration.
1
So, add 250-270 g of flour, 35 g of vegetable oil, 115 g of cold water, 1 egg, and 5 g of salt to a bowl and knead the dough. Make a ball, wrap it in plastic wrap, and leave it at room temperature for 2 hours.
- Wheat flour: 270 g
- Vegetable oil: 35 ml
- Water: 110 ml
- Chicken egg: 2 pieces
- Salt: 5 g
2
Now for the filling. Chop 80 g of walnuts. Cut apples and pears in half, remove the core and dice them. Place the fruits in a bowl, add 100 g of raisins, 2 tbsp of lemon juice, 10 g of vanilla sugar, 1 tbsp of honey, and 1 tsp of cinnamon and mix. Before adding the filling to the dough, you can add breadcrumbs to absorb excess moisture.
- Peeled walnuts: 50 g
- Apple: 3 pieces
- Pears: 2 pieces
- Raisin: 90 g
- Lemon juice: 2 tablespoons
- Vanilla sugar: 8 g
- Honey: 20 g
- Cinnamon: 1 teaspoon
- Breadcrumbs: 60 g
3
We remove the plastic wrap from the dough and start stretching it from the center. We place the dough on a cloth and stretch it from the center to the edges.
4
Place a saucepan on the stove, add butter and melt it. Grease the dough with butter. Spread the filling on top and distribute it from one edge. Roll the strudel using a cloth.
- Butter: 100 g
5
Cover the baking tray with parchment, place the strudel. Take an egg with milk and whisk it. Brush the strudel with the egg-milk mixture and butter. Bake for 30 minutes at 180 degrees in 'Convection' mode.
- Chicken egg: 2 pieces
- Milk: 85 ml
- Butter: 100 g
6
Let's prepare the sauce. Pour 80 g of milk into a saucepan, add 80 g of 35% cream, vanilla and heat until boiling. In a bowl, combine 2 egg yolks with sugar and whisk. Pour a small amount of the milk-cream mixture into the yolks, mix quickly and transfer the resulting mixture to the saucepan, continuing to stir actively until the liquid thickens.
- Milk: 85 ml
- Cream: 85 ml
- Vanilla pod: 1 piece
- Egg yolk: 2 pieces
- Sugar: 25 g
7
Let the finished strudel cool slightly, sprinkle with powdered sugar, and serve with sauce. Enjoy your meal!
- Powdered sugar: 10 g