Pear strudel with vanilla ice cream

Step 1/4

• 1⅓ pears
• ⅓ 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

• 16⅔ g raisins
• ⅔ tbsp sugar
• ⅛ 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

• ⅓ sheet puff pastry
• ⅓ egg yolk
• ⅔ 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

• 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!

Enjoy your meal!