Small Pear Strudel
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 90 milliliters lukewarm water
- 1 medium egg
- 4 Tbsps vegetable oil
- For the filling
- 100 grams chopped Hazelnuts
- 1 can Pear (drained weight: 460 grams or 16 ounces)
- 4 Tbsps melted butter (for brushing)
For the dough, mix the flour with salt, water, egg and oil with the dough hook of an electric hand mixer to form a smooth dough. Place the dough on a work surface covered with parchment paper and cover with a hot, dry pan. (Heat the pan in the oven, or boil water, pour out and dry.) Let the dough rest for 30 minutes.
For the filling, toast about half of the hazelnuts, pour onto a plate and let cool. Drain the pears and save the juice.
For the sauce, chop the chocolate. Place in a bowl and melt over a hot water bath. Allow to cool slightly, then stir in the pear juice and crème fraîche.
Roll out dough on a floured kitchen towel into a rectangle (about 48 x 60 cm) (approximately 19 x 24 inches). Using the back of your hand, stretch the dough as thin as possible. Divide the dough into 16 squares. Brush each with some butter (a total of about 2 tablespoons). Sprinkle with toasted hazelnuts. Cut the pears into strips and distribute over the squares. Fold in the sides and roll up the dough. Place the strudel on a lined baking sheet. Brush with the remaining butter and sprinkle with the remaining hazelnuts. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160 degrees) for about 30 minutes.
Arrange 2 strudel on each plate and drizzle with chocolate sauce. Place pear slices and ice cream next to the strudel, dust with powdered sugar and serve.