Pear strudel dessert: Pear compote with puff pastry cover in small cups

Name: Pear strudel dessert: Pear compote with puff pastry cover in small cups
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 discs (à 45 g) deep-frozen puff pastry; 4 (750 g) Pears; 8 TABLESPOONS Lemon juice; 200 ml apple juice; 3 TABLESPOONS Sugar; 7-10 Tbsp Cinnamon; 1 TABLESPOON Pudding powder (vanilla flavour); 1 Egg Yolk; 4 (50 g each) scoops of vanilla ice cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 discs (à 45 g) deep-frozen puff pastry
4 (750 g) Pears
8 TABLESPOONS Lemon juice
200 ml apple juice
3 TABLESPOONS Sugar
7-10 Tbsp Cinnamon
1 TABLESPOON Pudding powder (vanilla flavour)
1 Egg Yolk
4 (50 g each) scoops of vanilla ice cream

Directions

1
Place the puff pastry slices next to each other and allow to thaw. Peel and quarter the pears, cut out the core. Dice flesh. Mix with lemon and apple juice, sugar and cinnamon in a saucepan, simmer for about 8 minutes.
2
Stir pudding powder and 4 tablespoons of water until smooth, use to thicken the juice. Bring to the boil briefly and pour into 4 ovenproof cups or bowls. Cut out puff pastry slices so that the diameter is slightly larger than the diameter of the cups or bowls.
3
Cut a hole of approx. 1 cm from the centre of each one. Cut out dough residues into circles (1 cm Ø). Spread the lid and the edges of the bowl with whisked egg yolk. Decorate the lid with small circles and place on the bowls or cups.
4
Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes until golden brown. Serve with vanilla ice cream.