"Pear Strudel" in a cup & vanilla ice cream

Name: "Pear Strudel" in a cup & vanilla ice cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 discs (à 45 g) frozen puff pastry; 4 medium-sized pears; 7-10 Tbsp Juice of 1 lemon; 200 ml apple juice; 2 heaped Tbsp Sugar; 1/2 TEASPOON Cinnamon; 1 (20 g) heaped tbsp. pudding powder vanilla; 1 Egg Yolk; 4 scoops of vanilla ice cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 discs (à 45 g) frozen puff pastry
4 medium-sized pears
7-10 Tbsp Juice of 1 lemon
200 ml apple juice
2 heaped Tbsp Sugar
1/2 TEASPOON Cinnamon
1 (20 g) heaped tbsp. pudding powder vanilla
1 Egg Yolk
4 scoops of vanilla ice cream

Directions

1
Place the puff pastry slices next to each other and defrost. Peel, quarter and core the pears and cut them into bite-sized pieces. Simmer covered with lemon and apple juice, sugar and cinnamon for 6-8 minutes.
2
Cut out a circle from each slice of dough. Place an oven-proof cup on top and cut out a circle 1 cm larger all around. Cut a small hole in the middle of each circle.
3
Cut out dough remains as small circles (see tip).
4
Stir pudding powder and 4 tablespoons of water until smooth. Stir into the boiling juice and simmer for 1 minute. Pour the pear compote into 4 ovenproof cups (each containing approx. 1/4 l).
5
Whisk the egg yolks. Brush the edges of the cup with it. Close the cup with the large dough circles. Brush with the remaining egg yolk and decorate with the small circles. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 8-10 minutes.
6
Serve the pear strudel warm with 1 scoop of vanilla ice cream.