Pear Strudel
HB-1699 · Hand-built original · Slovakian
Fragrant with cinnamon and a gentle touch of lemon, this classic bake is a staple of Slovak kitchens throughout the cooler months. This strudel is a good introduction to the warmth and generosity of Slovak baking.
SlovakianDessert1–2 servings2207 kcalVegetarianEgg-freeHigh Fiber
Main ingredient: pears
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:1quantities adjust to match
Ingredients
- 2 to 3 medium pears, peeled, cored, and thinly sliced or diced
- 8¾ oz strudel pastry or puff pastry, thawed if frozen
- 1¾ oz sugar
- 1 tsp ground cinnamon
- 1¾ oz butter, melted
- A squeeze of lemon juice
- A pinch of nutmeg (optional)
- 2 tbsp fine breadcrumbs (optional, to absorb juices)
- Powdered sugar, for dusting (optional)
Method
- Heat the oven to 375°F. Line a baking sheet with parchment paper.
- Toss the pear slices with the lemon juice, sugar, cinnamon, and nutmeg, if using. Leave for 10 minutes, then drain off any excess juice.
- Lay the pastry out on a lightly floured cloth or sheet of parchment. If using puff pastry, roll it into a thin rectangle about 12 x 16 inches.
- Brush the pastry with melted butter and scatter with breadcrumbs, if using, leaving a 1-inch border.
- Spread the pears in a line along one long side. Using the cloth or parchment to help, roll the pastry up firmly around the filling, tucking in the ends. Place seam-side down on the baking sheet.
- Brush the top with the remaining melted butter. Bake until deep golden and crisp, 25 to 30 minutes.
- Cool for at least 15 minutes, dust with powdered sugar if you like, and slice to serve, warm or at room temperature.
Nutrition (per serving, where published)
2207 kcalCalories
22.7 gProtein
233.7 gCarbs
136.5 gFat
49.6 gSaturates
18.2 gFibre
3.6 gSugars
1108 mgSodium
107 mgCholesterol
532 mgPotassium
158 mgCalcium
8.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data