Il Cucinologo
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Pear Strudel

17/11/2023

The Pear Strudel is a variant of the classic apple strudel, typical of Austro-Hungarian tradition but widely appreciated also in Italy, especially in the alpine regions. Here’s how to prepare it, with an Italian touch.

Ingredients

  • 1 roll of ready-made puff pastry or strudel dough
  • 3-4 ripe but still firm pears
  • 50 g brown sugar
  • 1 teaspoon ground cinnamon
  • Juice of 1/2 lemon
  • 20 g butter
  • 40 g breadcrumbs
  • 40 g raisins (optional)
  • 20 g pine nuts or chopped walnuts (optional)
  • Powdered sugar for decoration

Preparation

  1. If using raisins, soak them in warm water or a bit of rum to make them softer.
  2. Peel the pears and cut them into pieces, then place them in a bowl and drizzle with lemon juice to prevent browning.
  3. In a pan, melt the butter and add the breadcrumbs, toasting them until golden. This will add crunchiness and help absorb the moisture from the pears during baking.
  4. Preheat the oven to 180 °C (fan) or 200 °C (conventional).
  5. Roll out the puff pastry or strudel dough on a floured surface or on parchment paper. Sprinkle the toasted breadcrumbs on the base, leaving a free margin all around.
  6. Distribute the cut pears on the pastry and sprinkle with brown sugar and cinnamon. Also add the squeezed raisins and pine nuts or walnuts, if you decide to use them.
  7. Roll up the strudel starting from the long side, sealing the ends well to prevent the filling from leaking out.
  8. Place the strudel on a baking tray lined with parchment paper, optionally brush with a little milk or melted butter for a more golden crust.
  9. Bake and cook for about 30-40 minutes, until the strudel is golden and crispy.
  10. Remove from the oven and let cool slightly before dusting with powdered sugar for decoration.

Serve the pear strudel warm or at room temperature, perhaps accompanied by a scoop of vanilla ice cream or a cinnamon sauce.

Fun Facts

Strudel in its pear or apple variants is a dessert much appreciated during the autumn and winter season. The name “strudel” derives from the German term meaning “vortex”, probably referring to its swirling appearance once rolled.