Pear strudel with vanilla ice cream

Pear strudel with vanilla ice cream

Based on 14 ratings

Difficulty

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

Ingredients

Servings2
1⅓
pears
sheet
puff pastry
lemon
16⅔ g
raisins
tbsp
sugar
tsp
ground cinnamon
16⅔ g
vanilla pudding powder
20 ml
white wine
16⅔ g
sliced almonds
egg yolk
tbsp
heavy cream
confectioner’s sugar (for garnish)
vanilla ice cream (for serving)
MetricImperial

Utensils

oven, cutting board, knife, bowl, fine grater, citrus press, rubber spatula, pot (small), bench scraper, bowl (small), pastry brush

How-To Videos

shortcut-puff-pastry

Shortcut puff pastry

how-to-cut-a-pear

How to cut a pear

how-to-measure

How to measure

Nutrition per serving

Cal383
Protein5 g
Fat22 g
Carb39 g
  • 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.
    • 1⅓ pears
    • 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.
    • 16⅔ g raisins
    • tbsp sugar
    • tsp ground cinnamon
    • 16⅔ g vanilla pudding powder
    • 20 ml white wine
    • 16⅔ g 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.
    • sheet puff pastry
    • egg yolk
    • 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!

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