Viennese poppy seed strudel with pear pieces

Name: Viennese poppy seed strudel with pear pieces
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 400 g Flour; 180 ml + 1 tablespoon of milk; 30 g Yeast; 40 g Butter or margarine; 50 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 1 pinch Salt; 100 g chopped almonds; 2 Pears (about 150 g each); 1 package (250 g) ready-to-bake poppy seed filling; 1 TABLESPOON Honey; 80 g crushed almonds; 1 Egg Yolk; 125 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

400 g Flour
180 ml + 1 tablespoon of milk
30 g Yeast
40 g Butter or margarine
50 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
1 pinch Salt
100 g chopped almonds
2 Pears (about 150 g each)
1 package (250 g) ready-to-bake poppy seed filling
1 TABLESPOON Honey
80 g crushed almonds
1 Egg Yolk
125 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Pour the flour into a bowl and press the centre of a depression. Warm 180 ml milk lukewarm. Stir half of the milk and yeast until smooth. Pour the yeast milk into the hollow and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Melt the fat. Add sugar, vanillin sugar, 1 egg, salt, remaining warm milk and fat to the yeast dough. First use the dough hooks of the hand mixer, then work into a smooth dough with your hands. Cover the dough and let it rise again for about 30 minutes
2
Roast chopped almonds in a pan without fat, remove. Peel, core and dice the pears. Mix poppy seed filling, honey, 1 egg, ground and chopped almonds and diced pears
3
Roll out the yeast dough rectangularly (approx. 40 x 45 cm) on a floured work surface. Spread the poppy seed mixture evenly on the dough, leaving about 1 cm free at the edges. Roll up the dough from the long side, place on a baking tray lined with baking paper. Cut the striezel in a zigzag pattern. Mix the egg yolk with 1 tbsp. milk and brush the striezel with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes, cover with aluminium foil after approx. 15 minutes. Remove Striezel from the oven and let it cool down on a cake rack
4
Stir icing sugar with 1 tbsp. hot water and lemon juice until smooth and brush the striezel with it
5
waiting time approx. 1 1/4 hours