Pear Strudel
Pear strudel is a popular dessert in Hungarian cuisine, especially during the winter months when fresh pears are at their peak. The crispy texture of the strudel dough, the fresh, sweet taste of the pears, and the warming aroma of cinnamon make this dessert truly special. Pear strudel is traditionally found on Hungarian tables and is often served on special occasions and family gatherings. In contrast to the classic combination of apple and cinnamon, pears provide their own delicate, sweet flavor, creating a truly unique treat.
Ingredients for this recipe
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Preparation Steps
1
Peel the pears, remove the cores, and dice them into small cubes. If you're using pears that aren't very tart, don't use too much sugar.
2
Melt the butter in a skillet over medium heat. Add the diced pears, sugar, and cinnamon. Sauté for a few minutes, until the pears soften slightly and begin to caramelize.
3
In a separate skillet, toast the breadcrumbs with half of the butter until they are lightly golden brown. This will help prevent the strudel dough from becoming soggy.
4
Once the pears have softened, remove the skillet from the heat and let the mixture cool slightly. If there is excess liquid, drain it off.
5
Lay out the strudel dough sheets individually on a clean kitchen towel. Brush each sheet with a little melted butter and sprinkle with the toasted breadcrumbs.
6
Place the pear filling on the strudel dough sheets, then carefully roll them up. Place each strudel in a lightly buttered baking pan.
7
Whisk the egg and brush it over the top of the strudels to give them a beautiful golden-brown color during baking.
8
Preheat the oven to 350°F (180°C) and bake the strudels for 30-40 minutes, or until they are nicely browned and crispy.
9
Let the strudels cool slightly before serving. Slice and serve warm.
