Pear and Walnut Strudel | Traditional Autumn Pastry
(0)
60 min
Under an hour
Kifli Kukták
Hagyományos, ropogós magyar körtés-diós rétes lédús őszi körtével, illatos fahéjjal és vajon pirított zsemlemorzsával. Igazi békebeli őszi desszert, amely langyosan a legfinomabb.
Ingredients
Preparation method
Preparation and filling
Peel and core the pears, then cut them into thin slices or small cubes. Drizzle with fresh lemon juice, then toss with the granulated sugar and ground cinnamon.
Coarsely chop or grind the walnuts. Melt 20 g of butter in a pan and toast the breadcrumbs until golden yellow, then leave to cool.
Assembly and baking
Preheat the oven to 180 °C (top and bottom heat). Melt the remaining 60 g of butter. Spread the first sheet of strudel dough on a clean kitchen towel, brush thinly with melted butter, then layer the next sheets on top (3-4 sheets per roll).
Chef's tip
The butter-toasted breadcrumbs prevent the juicy pears from making the strudel pastry soggy, while imparting a delicious, toasted flavor to the pastry.
If you prefer spicier flavors, you can also add a pinch of ground ginger or cloves to the pears.
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