Pear Strudel with Whipped Cream
with cinnamon and pecans | 6 servings
Super simple, delicious recipes for any time of day, including a recipe card with 3 steps and portioned ingredients.
Tags:
Recipe
Allergens:
Tarwe
•Noten
•Pecannoten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total50 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 roll(s)
Puff pastry
(Contains: Tarwe May be present: Melk (inclusief lactose))
3 unit
Pear
3 teaspoon
Ground cinnamon
½ unit
Lemon
100 g
Chopped pecans
(Contains: Noten, Pecannoten May be present: Pinda's, Sesamzaad, Noten)
100 g
Powdered sugar
(May be present: Melk (inclusief lactose), Pinda's, Sesamzaad, Noten, Soja, Ei, Lupine, Gluten)
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
100 g
Cane sugar
(May be present: Gluten)
Not included in your delivery
2 tablespoon
Flour
Nutrition Values
Energy (kJ)7881 kJ
Calories1884 kcal
Fat91.9 g
Saturated Fat36.8 g
Carbohydrate197.3 g
Sugar130.1 g
Dietary Fiber14.3 g
Protein17.9 g
Salt0.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Baking Sheet with Baking Paper
•Mixing Bowl
•Mixer
Cooking Steps
1
- Preheat the oven to 200°C.
- Transfer the puff pastry to a parchment-lined baking sheet.
- Peel and core the pears, then dice them and transfer to a large bowl.
2
- Juice half of the lemon.
- Add the lemon juice to the pear and toss well to combine.
- Add the cane sugar, cinnamon, flour and chopped pecans to the bowl and mix together with the pear.
3
- Spread the pear filling in a long strip over the centre of the pastry, leaving the edges free.
- Fold the long sides of the pastry over the filling, making sure the pastry overlaps.
- Press together the open ends so as to seal the pastry.
4
- Turn the entire pastry over so that the seam is facing downwards.
- Use a fork to pierce the surface of the pastry several times.
- Bake the pear strudel in the oven for 30 - 35 minutes.
5
- Meanwhile, transfer the cream and half of the powdered sugar to a mixing bowl.
- Use a handheld mixer to whip the cream into stiff peaks.
6
- Sprinkle the rest of the powdered sugar over the strudel.
- Serve with the whipped cream alongside.
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