Pear strudel with vanilla ice cream

Based on 7 ratings
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Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
15
min.
Resting

Ingredients

Servings:-6+
pears
1 sheet puff pastry
lemon
50 g raisins
2 tbsp sugar
½ tsp ground cinnamon
50 g vanilla pudding powder
60 ml white wine
50 g sliced almonds
egg yolk
2 tbsp heavy cream
confectioner’s sugar (for garnish)
vanilla ice cream (for serving)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • 2 bowls
  • fine grater
  • citrus press
  • rubber spatula
  • pot (small)
  • bench scraper
  • pastry brush

Nutrition per serving

Cal
383
Protein
5g
Fat
22g
Carb
39g

Step 1/4

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.
  • 4 pears
  • 1 lemon
  • oven
  • cutting board
  • knife
  • bowl
  • fine grater
  • citrus press
  • rubber spatula

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.

Step 2/4

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.
  • 50 raisins
  • 2 tbsp sugar
  • ½ tsp ground cinnamon
  • 50 vanilla pudding powder
  • 60 ml white wine
  • 50 sliced almonds
  • pot (small)

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.

Step 3/4

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.
  • 1 sheet puff pastry
  • 1 egg yolk
  • 2 tbsp heavy cream
  • bench scraper
  • bowl (small)
  • pastry brush

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.

Step 4/4

Bake at 180°C/350°F for approx. 30 min., or until golden brown. Let cool for approx. 15 min., then dust with confectioner’s sugar. Slice and serve with vanilla ice cream. Enjoy!
  • confectioner’s sugar (for garnish)
  • vanilla ice cream (for serving)

Bake at 180°C/350°F for approx. 30 min., or until golden brown. Let cool for approx. 15 min., then dust with confectioner’s sugar. Slice and serve with vanilla ice cream. Enjoy!