Pear Strudel: the easy recipe for a delicious dessert with pears and chocolate
This pear strudel is very easy and delicious dessert that can be prepared in a very short time. Differently from the traditional Austrian apple strudel, this alternative version is even quicker to make, as you won’t need to make a homemade puff pastry. The pear, chocolate, sugar, cinnamon, almonds and raisins filling will be sprinkled with breadcrumbs toasted in butter for a compact, mouthwatering result.
Additionally, the very simple but unique woven shape of the pastry lends the dessert a very scenic, spectacular effect. You can bake this strudel as a special afternoon snack and serve it warm to better enjoy the creamy filling during cold nights. For best results, you can serve it with a hot infusion. Alternatively, you can serve it as a dessert after your meal, pairing it with some cream ice-cream.
How to store Pear and Chocolate Strudel
The strudel can be stored under a glass bell or in a sealed container for up to 3 days.
How to make Pear Strudel
Wash, dry and peel the pears, then slice them thinly.
Wash, dry and peel the pears, then slice them thinly.
Transfer into a bowl, add the sugar and the cinnamon and mix.
Transfer into a bowl, add the sugar and the cinnamon and mix.
Crush the dark chocolate with a knife.
Crush the dark chocolate with a knife.
Crush the almonds roughly and add them to the bowl.
Crush the almonds roughly and add them to the bowl.
Soak the raisins in warm water for about 10 minutes, then drain and add them to the bowl.
Soak the raisins in warm water for about 10 minutes, then drain and add them to the bowl.
Melt the butter on a skillet, add the breadcrumbs and stir until golden brown. Add the breadcrumbs to the bowl and mix thoroughly.
Melt the butter on a skillet, add the breadcrumbs and stir until golden brown. Add the breadcrumbs to the bowl and mix thoroughly.
Unroll the puff pastry sheet and pour the mixture at the center of the rectangle, spreading it horizontally. Score the puff pastry on the short edges of the sheet and cover the stuffing with it. Next, score the sheet diagonally, cutting it from the center outwards.
Unroll the puff pastry sheet and pour the mixture at the center of the rectangle, spreading it horizontally. Score the puff pastry on the short edges of the sheet and cover the stuffing with it. Next, score the sheet diagonally, cutting it from the center outwards.
Weave the strips around the strudel. Brush with milk and sprinkle with brown sugar.
Weave the strips around the strudel. Brush with milk and sprinkle with brown sugar.
Bake on a preheated oven at 200°C / 390°F for 20 minutes or until golden. Switch off the oven and remove the tray.
Bake on a preheated oven at 200°C / 390°F for 20 minutes or until golden. Switch off the oven and remove the tray.
Slice the pear strudel and serve warm.
Slice the pear strudel and serve warm.
