|1 sheet||puff pastry|
|½ tsp||ground cinnamon|
|50 g||vanilla pudding powder|
|60 ml||white wine|
|50 g||sliced almonds|
|2 tbsp||heavy cream|
|confectioner’s sugar (for garnish)|
|vanilla ice cream (for serving)|
Preheat the oven to 180°C/350°F. Quarter, core, and cut the pears into bite-sized cubes and transfer to a bowl. Zest and juice the lemon and add to the pears. Toss to combine.
In a small pot over medium heat, add the pear mixture, raisins, sugar, and cinnamon. Mix the vanilla pudding powder with white wine, add to the pears and cook until thick, approx. 5 min. Remove from heat and stir in sliced almonds.
Place the puff pastry on a cutting board and, using a bench scraper, cut strips into the dough approx. 2 cm/3/4-in. wide and 8 cm/3-in. long. Add the pear filling to the middle and, starting at either end and working to the middle, fold the strips over the filling, alternating top and bottom strips for a braided effect. Combine the egg yolk with the heavy cream and brush onto the strudel.