Pear strudel with vanilla ice cream

Based on 8 ratings
Sponsored
Devan

Devan

Editor

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
  • bowl
  • fine grater
  • citrus press
  • rubber spatula
  • pot (small)
  • bench scraper
  • bowl (small)
  • pastry brush

Nutrition per serving

Cal
383
Protein
5 g
Fat
22 g
Carb
39 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.
    • 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.
    • 50 g raisins
    • 2 tbsp sugar
    • ½ tsp ground cinnamon
    • 50 g vanilla pudding powder
    • 60 ml white wine
    • 50 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.
    • 1 sheet puff pastry
    • 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!