Pear-Wähe
easy
105 mins
105 mins
Ingredients
- 1/8 l Milk
- 250 g Flour
- 30 g Yeast
- 30 g Sugar
- 25 g Butter or margarine
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 6 (approx. 1 kg) medium-sized pears
- 3 Eggs (size M)
- 125 g Schmand
- 2 TABLESPOONS Sugar
- 1/2 TEASPOON Cinnamon
- 4 TABLESPOONS Blackberry- boysenberry jam
- 7-10 Tbsp Icing sugar
Directions
- 1
Warm up the milk. Pour flour into a bowl and make a depression in the middle. Crumble yeast into it and mix with milk and 1 teaspoon of sugar. Let the pre-dough rise in a warm place for about 15 minutes. Put the remaining sugar, fat flakes, egg and salt on the flour rim.
- 2
Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough again and let it rise for about 20 minutes. In the meantime, wash, peel and cut the pears into eighths, removing the core. Mix eggs, sour cream, sugar and cinnamon. Roll out the yeast dough on a floured work surface about 2 cm larger than the pie dish (30 cm Ø). Grease the mould and line it with it, cut off the protruding edge. Pour egg-cream on the dough base, cover with pear wedges. Add jam by the spoonful between the pear wedges. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 50-60 minutes.
- 3
Grease the mould and line it with it, cut off the protruding edge. Pour egg-cream on the dough base, cover with pear wedges. Add jam by the spoonful between the pear wedges. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 50-60 minutes. Sprinkle with icing sugar while still warm and serve immediately. Results in about 16 pieces
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