Poppy Pear Strudel

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Poppy Pear Strudel
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in

Ingredients

for
1
For the pears
4
200 milliliters
2 tablespoons
2 tablespoons
For the dough
150 grams
1
2 tablespoons
1 pinch
For the filling
120 grams
freshly ground Poppy seeds
50 milliliters
2 tablespoons
1 generous pinch
50 grams
1
60 grams
Pastry flour (for work surface)
Powdered sugar (for dusting)

Preparation steps

1.

For the pears, peel pears. Boil white wine with about 250 ml (approximately 1 cup) of water, sugar and lemon juice. Add pears, making sure that they are covered (add more water if needed) and simmer for about 5 minutes. Remove from heat and cool. Remove pears, cut into quarters, remove cores and roughly chop.

2.

For the dough, place flour on a flat work surface and form a mound. Create a well in center and add egg yolk, 1 tablespoon oil and salt. Knead into a smooth dough. Gradually add 2-3 tablespoons of lukewarm water and knead again. Form a ball, brush with remaining oil, cover and let rest for about 30 minutes.

3.

For the filling, mix poppy seeds with hot milk and let soak for about 10 minutes. Add rum, cinnamon, sugar, egg yolks and pears. If too firm, stir in 1-2 tablespoons of water.

4.

Preheat oven to 180°C (approximately 350°F).

5.

Lay down a towel on a table and sprinkle with flour. Roll dough out into an even rectangle and place on cloth. Using the back of your hand, slowly pull dough, starting in center, outwards so that it becomes very thin.

6.

Add poppy mixture to 2/3 of the dough, leaving an empty edge of 3 cm (approximately 1 inch). Brush edges with 30 grams (approximately 1 ounce) of melted butter. Fold over edges and starting with empty 1/3 of dough, begin rolling, using towel as needed to help. Place seam side down on a baking sheet lined with parchment paper. Brush with remaining butter and bake until golden brown, about 40 minutes. Dust with powdered sugar and serve warm or cold.