Mini Pear Strudel

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 1
  • 1 ripe pear (about 250 g)
  • 7-10 Tbsp juice of 1/2 lemon
  • 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
  • 100 g Marzipan raw mass
  • 500 g Cream cheese preparation with yoghurt (13 % fat absolute)
  • 60 g Sugar
  • 1 package Vanillin sugar
  • 1/2 TEASPOON finely grated lemon peel
  • 75 g Butter
  • 5 TABLESPOONS Breadcrumbs
  • 25 g crushed pistachio kernels
  • baking paper

Directions

  1. 1

    Peel the pear, remove the seeds, dice finely and place in lemon juice. Let the strudel dough rest for about 10 minutes at room temperature. Grate marzipan finely. Mix cream cheese, marzipan, sugar, vanillin sugar and lemon peel. Drain pear cubes well in a sieve and fold into the cream cheese cream. Melt butter. Put 1 strudel sheet on a tea towel and brush it thinly with butter. Place another 1 sheet on top and sprinkle with breadcrumbs. Spread approx. 1/5 of the pear cream cheese in the middle of the pastry sheet. Fold the side edges over the filling, then brush the edges again with butter. Roll the strudel relatively tightly from the long side. Make 4 more strudels in the same way. Place the strudels side by side on a baking tray lined with baking paper. Brush the strudel with butter and sprinkle with pistachios. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown. Remove from oven and let cool lukewarm. Cut the strudel in half. Delicious with chocolate sauce

  2. 2

    On 10 pieces:

  3. 3

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
340 kcal
CARBS
35 g
FATS
19 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesAutumnCake