Strudel with pears: TOP 3 recipes

Recipe contents:

How to cook strudel with pear - general principles of production
Pear strudel: traditional recipe
Strudel with puff pastry
Strudel with pear from lavash
Video recipes

Strudel is a common dessert of Austrian cuisine, which is prepared with a variety of insides, since the taste and density of the dough allows you to constantly experiment with the filling. The most popular inside is apples. But apart from them, the dessert is prepared with nuts, chocolate, wild strawberries, strawberries, cherries, nuts, cottage cheese, poppy seeds, and naturally, pears. With that said, now we’ll bake this delicacy. It should be noted that there are strudels with vegetable, meat, mushroom and cheese insides. It doesn’t matter what kind of baked goods it is, whether it’s sweet or salty, tasty, filling and worth trying.

How to cook strudel with pear - general principles of production

Pear strudel: traditional recipe

Calorie content per 100 g - 189 kcal.
Servings: 4 strudels
Production time - 1 hour 50 minutes

Ingredients:

Flour - 4 tbsp. Water - 1.5 tbsp.
Vegetable oil - 75 ml
Walnuts – 15 g
Butter - 100 g
Vinegar - 1 tsp.
Ground cinnamon - 2 tsp.
Salt - a pinch
Sugar - 150 g
Pears - 1 kg

Strudel with puff pastry

A step-by-step recipe for pear strudel made from puff pastry will allow you to significantly save time, while still getting an unsurpassedly delicious homemade pastry. Such a roll can be served not only on the table for tea at home, but also on a festive occasion.

Ingredients:

Puff pastry – 500 g
Pears - 500 g
Raisins - a handful
Almonds - a handful
Milk - for greasing the roll
Sugar - 100 g

Step-by-step making of strudel with pears from puff pastry:

Remove the dough from the freezer in advance and leave to melt. Do not use a microwave oven, otherwise it will spoil.
Fry the almonds in a dry frying pan and chop finely with a knife.
Pour boiling water over the raisins and leave for 10 minutes to soften them. Then dry with a cardboard napkin.
Wash the pears and cut into cubes.
When the dough is defrosted, roll it out with a rolling pin into a narrow layer.
Apply ground almonds, pears, raisins and sprinkle with sugar.
Carefully roll the dough into a log and place it on parchment paper, seam side down.
Brush it with milk and bake in an oven preheated to 180°C for 20-25 minutes until golden brown.

Strudel with pear from lavash

The most common recipe for strudel with pear is strudel made from narrow Armenian lavash. It will take you no more than half an hour to make such a treat, and the delicious sweetness will decorate your dining table.

Ingredients:

Narrow Armenian lavash - 2 pcs.
Pears - 6 pcs.
Sugar - 50 g
Butter - 30 g
Ground crackers - 50 g
Lemon - 0.5 pcs.
Testicles - for lubrication

Step-by-step production of strudel with pear from lavash:

Wash the pears and grate them.
Spread the pita bread on the table and brush with melted butter. Do not bring the oil to a boil.
Sprinkle it with ground breadcrumbs.
Place pears on top.
Rinse the lemon, remove the zest using a grater and place it on top of the pear.
Sprinkle the filling with sugar.
Carefully roll the pita bread and place it on a baking sheet, seam side down.
Stir the egg with a whisk and brush the strudel with a silicone brush.
Heat the oven to 180 degrees and bake the product for 15 minutes.

Video recipes:

Recipes for strudel in the oven with pear

How to make pear strudel? The traditional Austrian dessert is prepared with a variety of entrails, sweet and salty, but pear as an entrail is not a very popular option, and quite undeservedly: with pears, baked goods have a unique savory taste and will perfectly complement any tea party.

DoughVed has put together for you 3 of the most delicious recipes for pear strudel: a regular one made from stretched phyllo dough with cinnamon, a fragrant and tender one made from puff pastry, a regular and frisky one made from narrow pita bread in the oven.

Strudel with pear and cinnamon from phyllo dough

Traditional pear strudel with cinnamon can be prepared quickly if you use ready-made sheets of filo dough - no worse than in Austria.

Ingredients

fresh pears – 4 pcs.;

raisins – 1 handful;

ground cinnamon – 1 tsp.

granulated sugar – 2 tbsp. l.;

phyllo dough – 3-6 sheets;

melted butter - 1-2 tbsp. l.;

sweet powder (to taste).

Manufacturing

Preheat the oven to 190 o C. Wash and peel the pears for the inside, cut out the middle, cut the pulp into pieces. Soak raisins in advance as needed. Combine pears with ground cinnamon, sweet sand and raisins. Mix.
Line a baking tray with baking paper. Place 3 sheets of filo on a baking sheet, brushing with melted butter. While we coat 1, cover the others with cling film and a damp kitchen towel on top to prevent the sheets from drying out.
Place the filling on top, not reaching the edges, and wrap it into a roll.
Bake in the oven for about 30-40 minutes. 15-20 minutes after the start of baking, check the baked goods: if they start to burn, cover with foil.
Take out the finished baked goods, cool and serve with a scoop of vanilla ice cream or previously sprinkled with sweet powder on top.

This is interesting: how to make the most delicious apple strudel - 5 recipes + tips for making dough and insides.

Pear strudel made from puff pastry

No less tasty and easy to make is strudel with pears made from puff pastry. The recipe involves the use of yeast-free dough; It is better to take soft pears - they caramelize faster.

Strudel with pears from lavash in the oven

Another way to treat yourself to some frisky baking is to prepare pear strudel from lavash in the oven. For a regular dessert, you only need narrow pita bread, pears, sugar, butter and nuts.

Armenian narrow lavash – 1 pc.;
medium pear – 2 pcs.;
granulated sugar – 2 tbsp;
butter – 70-100 g;
nuts (almonds, walnuts) – half a glass;
sweet powder (optional).

Wash the fruits, remove the skin, cut out the core. Cut the pulp into cubes. Heat a small piece of butter in a frying pan. Fry pear pieces in it with 2 tbsp. sweet sand until the fruits begin to release juice and acquire a golden color.
Preheat the oven to 190 o C. Place the pita bread on a baking sheet lined with baking paper. Melt the remaining butter and cool. Chop the nuts.
Grease the lavash sheet with half the melted butter. Place pears on top, not reaching the edges a couple of cm, and cover with chopped nuts.
We roll it up, and at the same time we turn the edges inward. Place the roll on a baking sheet, seam side down. Grease the top with the remaining melted butter.
Bake in the oven until done for 10-15 minutes. Remove, cool and decorate with sweet powder before serving.

Friends, we have our hopes up, TestoVed has answered the question of how to prepare strudel with pears at home. How do you prepare Austrian dessert? Share your signature recipes in the comments!

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Pie interior. Recipes, savory and sweet

I tried various strudel recipes, but the pear inside turned out to be my favorite. very warm and caramel, you just need to simmer the pears in drained oil. It doesn’t even matter what kind of dough.

I make homemade traditional dough + add cocoa to it - a friend gave me the recipe 2 years ago. Since then I’ve been doing just that. A very tasty pear and chocolate strudel, try it - you won’t regret it.

It seems to me that cocoa can be added to the pear filling itself and the same thing will happen? I just don’t want to bother with dough, I was going to make it out of lavash))

Aliska, I have no idea what to say to you. I never do this, I just put cocoa in the dough, but try.

I will make pear strudel using the second method from puff pastry because... There are no nuts in the house, and I don’t see any point in running specifically to the store for them. Thank you very much for the recipe, it looks like a simple one.

Pear strudel made from puff pastry

Ingredients

Puff pastry (store bought) – 1 layer

Vanilla sugar – 1 sachet

Cinnamon or gingerbread seasoning – 0.3 tsp.

Sweet powder – 1-2 tsp.

213 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

Pear strudel is not the most common among fruit strudels. But he is so tasty! In addition, this is a very successful method for using very hard and not very sweet pears: they are simply perfect for strudel.

To make pear strudel according to this recipe, you will need 1 layer of ready-made puff pastry, preferably not fatty (in some places about 16 g of fat per 100 g of dough). Since the dough at the moment is often made with cheap fats. In addition, according to my observations, low-fat food retains the best taste not only when fried, but also when cold.

For the inside, take one large or two small pears and 50 g of raisins. If the pears are soft and sweet, then when making pear strudel it is even possible to do without sugar. If they are not sweet, then I take 1 packet of vanilla sugar. Seasoning - a few pinches of cinnamon, or even better - gingerbread consistency. A couple of spoons of sweet powder will be needed to sprinkle the finished strudel.

Before starting production, set the oven to preheat at 220 C. Cut the pear quite finely.

Mix pear, vanilla sugar and cinnamon.

We straighten the puff pastry on the table and bend it by 1-1.5 cm on 3 sides: two long sides and one short one.

At the level of thoughts, we divide the dough into four parts. Distribute the filling over three quarters of the dough, starting from the folded short side. We wet all three narrow valves with a small amount of water.

Helping yourself with paper, fold the first quarter onto the second quarter. We pinch the edges.

Still using paper, we make another turn, placing the first two quarters on the third. We pinch the edges.

We wet the rest of the dough with water and close the strudel with it, like an envelope. We check that the inside is tightly closed with dough on the sides.

Transfer the strudel on paper to a baking sheet. We tear off its excess.

Bake the pear strudel at 220 C on the middle level of the oven for 30 minutes.

Sprinkle the hot strudel with sweet powder.

You can eat pear strudel either hot or cool.

Pear strudel

For the test:

For the inside:

Pear strudel – a stylish history of the famous Viennese pastry. As a substitute for apples, which are usually included in the Austrian delicacy, pears are wonderful. An oven-baked caramel roll made from the thinnest dough with a huge amount of juicy, fragrant interior - what else is needed for happiness?

Rules for making pear strudels - recipe analysis

The base must be very narrow, virtually transparent (the standard is 1 mm wide). How to achieve this result and not tear the workpiece when the roll is rolled? The biggest assistant here is experience and dexterity, and even newbies will succeed if they know some tricks:
The work surface is covered with a clean cloth (a collection of different and interacting tissues form organs) or baking paper generously sprinkled with flour. Place the dough (puff pastry or made from flour and eggs with water) and roll it out with a rolling pin.
The crushed fruits are laid out on a circle and, assisted by a cloth (A collection of different and interacting tissues form organs) or paper, a strudel with pears is formed in three or four twists.
The filling for a homemade recipe contains a lot of sugar, butter and fruits with additives:

pears (fresh or caramelized);
apples (can be combined with cranberries or lingonberries);
chopped nuts;
cottage cheese;
cocoa;
cinnamon;
raisin;
breadcrumbs.

5. The top is greased with whipped yolk, and 7-5 minutes before readiness, with sweet cream or sour cream. The result is a very appetizing crust: rosy, seductive, crispy.

Pear strudel - the most delicious recipe

Video of making pear pie

How to make pear strudel

The dessert prepared according to this recipe is extremely simple. Step-by-step photos of all the steps will reveal all the subtleties of a perfect dessert.

Let's make a base. To do this, sift the flour.

In a separate container, mix the beaten egg with sugar and sour cream.
Then add soft butter. There are many options: you can grate it, you can chop it with a knife, you can hold it at room temperature for about an hour. Mix the products until smooth.

Then add flour in two additions. Knead the dough; if all the flour is not needed, that’s normal. Everyone has different ingredients and different flours. You need to look not at the recipe, but at your products. The mass should come out soft and elastic.

Then we form a ball out of it, cover it with film and leave it on the table for half an hour. If you put the product in the refrigerator, it will become very hard and dense. It will be difficult to roll out.

For the inside, cut the washed, peeled pears into pieces 1-1.5 cm wide, long and high (as in the photo). Very small ones will become mush. Very large ones will tear apart the base.

Let's prepare the kitchen table. It should be spotless, dry and spacious. Sprinkle the surface with flour and place our ball on it. You can use the tips given above: put a piece of fabric (the structure of tissues of living organisms is studied by the science of histology) or baking paper so that the thin dough does not stick to the table and can simply be rolled up.

Roll out a round layer for the pear strudel. This recipe with high-quality photos reflects the entire process step by step. Therefore, you can feel quite confident when following the advice. Almost all sources say that the base of a traditional strudel should be no thicker than 1 centimeter. In practice, this condition does not seem to be so feasible. Pear pieces break through the narrow base and spoil the appearance of the dessert. Therefore, we would like to suggest rolling out a layer 2-2.5 mm wide. Such innovation will not spoil the taste of the dish, and the system itself will be stronger.

Place the pear cubes on the surface of the base, cover everything with sugar and grated frozen (20 minutes in the freezer) butter.
Let's look at the photo. At this step, you can add cottage cheese, crushed nuts, cinnamon, cocoa powder, steamed raisins and other goodies. We have walnuts.

Now let's roll the roll. This must be done carefully and slowly. If you used tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) or paper, we help ourselves with these devices. If, like us, you are lazy, carefully pry up the dough so as not to tear it and stubbornly twist the roll. DO NOT PROTECT THE EDGES. We are guided by the photo.

Attention!
Almost all publications advise packing the filling tightly into the base so that it does not peek out from anywhere.

We strongly advise and recommend that you ignore such requests. According to the recipe presented here with a photo, the pear strudel should receive a caramelized filling. How to create it? Just. Grease the baking dish with oil, place the pear strudel in it with the edges unprotected so that it does not come into contact with the sides of the pan. This precaution is necessary so that there is access to the caramel sauce, which will appear during the baking process of the pie.

We will bake the pear pie according to the proven recipe with photos in an oven preheated to 200 degrees. After 20 minutes, the butter-sugar caramel will begin to flow out of the strudel. At this point, the pie must be removed from the oven and poured over it. And then repeat pouring the hot sauce over the pie for any 10 minutes. The recipe may be troublesome, but the result is exclusive.

The total time the masterpiece is in the oven is an hour. During this period of time, the pie will acquire a luxurious crust and become charmingly attractive.

After the time has passed, it must be immediately removed from the mold so that the cooled caramel does not wall up the sweet handsome man forever. You can create this using two spatulas.

Cut the slightly cooled pear strudel into portions and place on plates. You can sprinkle with sweet powder to create a soft effect. But in terms of taste, this is excessive: the caramel crust is already sweet and appetizing.

And what do family and guests get anyway? Bliss and pleasure. There is also debate over who will eat the outermost pieces of pear strudel. The photo of the cut assures that the dough is really thin, there is a lot of insides and it is very juicy. And the taste of the pie is simply unique. It is necessary to prepare and urgently.

In order not to be late for the whole autumn, you need to make strudel with pears. He's incredible. Very appetizing and fragrant. And simply indescribably delicious.

After tasting it, our guests come even more often and under various pretexts in the hope of enjoying a piece of autumn happiness.

And now ask us whether it makes sense to cook apple-pear strudel. We will answer in unison: “Bake, by all means.” It would also work great with apples and pears. After all, they are made for pies and baking. These fruits will harmonize perfectly with the thinnest dough and caramel insides. You can also create it with grapes and even zucchini and lemon. The latest story is already on the air.

Cook with us and enjoy the delicious autumn season.