Strudel with cottage cheese and raspberries. Layered strudel - the best recipes. How to properly and tasty cook puff pastry strudel

• Cooking time - 45 minutes
• Servings - 6
• Calorie content - 225 Kcal per 100g
• Proteins / fats / carbohydrates per 100 g - 10 / 37 / 55

Puff pastry was invented in the 17th century by a French pastry chef who rolled, folded and re-rolled the dough more than 10 times in the hope of making a light diet bread for his father.
Everyone was amazed by the delicate structure of the dough, after which it became very popular. Puff pastry is still widely used today for making pizza, puff pastries, cakes, strudel and many other dishes.

You can make the dough yourself, or you can buy ready-made dough, which greatly simplifies the preparation of the dish.

Puff pastry is divided into two types:

• Yeast dough is very difficult to prepare, and you need to spend a lot of time on it, since it needs to be given time to rise, and then, by rolling out, greasing and folding in half 150 times, make it flaky. It tastes great, of course, and is perfect for pizza and, for example, Napoleon cake.
• Yeast-free dough is a little easier to prepare, but should consist of about 250 layers. This dough is very popular because it fits perfectly in the freezer without losing its properties.

The word "strudel" is of German origin and means "funnel", "swirl". Strudel consists of many layers of thin dough, which the best pastry chefs roll out until almost transparent. The first mention of this dessert was found in a Vienna cookbook published in the 17th century. Strudel with apples is considered classic, but now there are many variations of the filling: chocolate, poppy seeds, banana, pear, cherry, nuts, grapes. Unsweetened strudels with cabbage, onions, seafood, cottage cheese and even meat or fish are also popular. Each cook can bring something of his own, original and unique to the classic recipe.

Classic dessert option

Option with meat

Typically, fruit-filled strudel is served with a classic scoop of ice cream and coffee. A delicate and hot dessert goes well with the creamy taste of cool ice cream and light coffee with milk (latte or cappuccino)

Traditional strudel dough is very difficult to prepare and takes a lot of time and effort, because it needs to be stretched to a very thin state, and if it breaks, you have to start all over again.

That is why it makes sense to replace the classic thin dough with store-bought puff pastry without yeast. You can buy it, or you can prepare it in advance. This recipe will save time and please yourself and your loved ones with a delicious Austrian dessert.

Description of preparation:

Don’t know how to make pear strudel without wasting time and effort?
Read my recipe and you will definitely find the answer. To prepare pear strudel, I recommend using ready-made puff pastry with yeast; it can be easily rolled out into a thin sheet, in which it will be convenient to wrap the filling. By the way, it is believed that the dough for a traditional Austrian strudel should have a thickness of no more than 1 mm and should show through what lies underneath. Only in this case the strudel will turn out perfectly tasty. And of course, preparing the filling is very important. It is increasingly common to wrap raw apples or cherries in strudel, but I guarantee you that if you first caramelize the fruit in a frying pan, the taste of the finished dessert will be richer and brighter. Purpose: For breakfast / For children / For afternoon snack Main ingredient: Fruits / Dough / Puff pastry / Pear Dish: Baking / Strudels Geography of cuisine: Austrian / German / European

Pear strudel. Classic pear strudel recipe with photo

To prepare pear strudel you will need:

Be sure to use high quality flour. Sift it through a sieve into a wide container.

Add a pinch of salt and beat in the eggs. If you have large eggs, one will be enough.

Pour in water and a tablespoon of vegetable oil. Knead into a homogeneous dough.

Cover the dough with cling film and set aside to rest.

Meanwhile, make the strudel filling. Pour the cottage cheese into a bowl, add cream or sour cream, add a bag of vanilla sugar and mix with a fork.

Add a handful of raisins to the cottage cheese.

Rinse the pears, remove the peel and cut into slices. For strudel, it is better to take hard pears, because otherwise, after baking, the fruit will turn into porridge. If the pears do not have enough sugar, sprinkle a small amount, leaving another, larger part for sprinkling the surface of the strudel before baking.

The most difficult part of making strudel is rolling out the dough. The dough, as I already said, is stretchable. It needs to be rolled out long and thin. To roll out the dough you will need a towel or a piece of natural fabric. Dust the surface of the fabric with flour. Turn on the oven so it is hot when you place the strudel in it.

Place the dough (as you can see, it is quite yellow, I used homemade eggs, and they have very bright yolks).

Using a rolling pin, starting from the middle, roll out the dough.

Roll out the dough carefully, thinly as you can, so that it is even slightly translucent. You can even stretch it carefully, but this is a matter of skill and experience.

Grease the dough with softened butter.

Stepping back a little from the edge of the dough, spread out the curd filling. Flatten it, spread the pears on top, sprinkle them with starch so that it absorbs the juices that will come out of the filling. Then sprinkle with sugar.

Using a cloth or towel, roll the strudel and press down the edges.

Line a baking sheet with parchment. Place the formed piece on parchment.

Brush the surface of the pear strudel with egg yolk, sprinkle with sugar, and bake for 30-40 minutes at 180 degrees. Instead of yolk, you can use melted butter, and in the middle of the strudel baking process, you must take it out of the oven and brush it with sour cream or cream.

Leave the finished strudel in the switched off oven for 5-10 minutes.

Strudel is very good warm, with sweet creamy sauce, a scoop of ice cream and a cup of coffee.

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How to cook Pear Strudel

Prepare all the necessary ingredients. To prepare strudel, we only need one sheet of ready-made puff pastry. It must be taken out of the refrigerator in advance and placed on a floured work surface. While we prepare the filling, the dough will defrost and become very soft, it will be easy to roll out.

Cut the pears into small cubes. I take softer pears, they are sweeter and caramelize better.

Melt the butter in a frying pan, add the pear, add sugar, ground nutmeg and cinnamon. Cook over low heat for 7-8 minutes.

During this time, the pear will caramelize and a little juice will be released.

Roll out the dough as thin as possible, literally 1-2 mm thick. Spread the pear filling in an even layer, leaving one end empty.

Roll the dough into a roll and pinch the edges. Make several shallow cuts on top. Brush the strudel with beaten egg and place it in the oven preheated to 180 degrees for 15 minutes.

Sprinkle the finished strudel with powdered sugar and serve.

Strudel with pears. Recipes for strudel with pear filling made from lavash, puff pastry and phyllo dough

How to make pear strudel? The classic Austrian dessert is prepared with a wide variety of fillings, sweet and salty, but pear as a filling is not a very popular option, and undeservedly so: baked goods with pears have a unique delicate taste and will perfectly complement any tea party.

DoughVed has collected for you 3 of the most delicious recipes for pear strudel: traditional from stretched phyllo dough with cinnamon, aromatic and tender from puff pastry, simple and quick from thin pita bread in the oven.

Strudel with pear and cinnamon from phyllo dough

Classic pear strudel with cinnamon can be prepared in a hurry if you use ready-made sheets of filo dough - no worse than in Austria.

• fresh pears – 4 pcs.;
• raisins – 1 handful;
• ground cinnamon – 1 tsp.
• granulated sugar – 2 tbsp. l.;
• phyllo dough – 3-6 sheets;
• melted butter - 1-2 tbsp. l.;
• powdered sugar (to taste).

1. Preheat the oven to 190°C. Wash and peel the pears for filling well, cut out the middle, and cut the pulp into pieces. Soak raisins in advance if necessary. Combine pears with ground cinnamon, granulated sugar and raisins. Mix.
2. Line a baking tray with baking paper. Place 3 sheets of phyllo on a baking sheet, brushing each with melted butter. While we coat 1, cover the rest with cling film and a damp kitchen towel on top to prevent the sheets from drying out.
3. Place the filling on top, not reaching the edges, and wrap it into a roll.
4. Bake in the oven for about 30-40 minutes. 15-20 minutes after the start of baking, check the baked goods: if they start to burn, cover with foil.
5. Take out the finished baked goods, cool and serve with a scoop of vanilla ice cream or after sprinkling the top with powdered sugar.

This is interesting: how to make the most delicious apple strudel - 5 recipes + tips for preparing dough and filling.

Pear strudel made from puff pastry

No less tasty and easy to prepare is pear strudel made from puff pastry. The recipe calls for using yeast-free dough; It is better to take soft pears - they caramelize faster.

• yeast-free puff pastry – 200 g;
• medium pear – 2 pcs.;
• granulated sugar – 2 tbsp;
• ground cinnamon - half a tsp;
• ground nutmeg - half a tsp;
• butter – 40-50 g;
• chicken egg – 1 pc.;
• powdered sugar for decoration - optional.

1. Remove the puff pastry from the refrigerator in advance, place it on a floured cutting board and leave to defrost.
2. Preheat the oven to 180°C. We wash the pears, peel them and cut them into small cubes. Heat butter in a frying pan. Lay out the pear slices, add sugar, cinnamon and nutmeg. Simmer over low heat for about 8 minutes to allow the pears to caramelize and release their juice. Remove from heat and cool.
3. Transfer the defrosted dough to a baking sheet lined with parchment and smooth it out a little with your hands. Spread the pear filling evenly, not reaching the edges.
4. Roll it up and pinch the edges. We make several small cuts along the top to allow steam to escape.
5. Break the egg into bowls and lightly beat it with a fork. Brush the pastry with beaten egg and place in the preheated oven. Bake for 15 minutes or until done.
6. Remove from the oven and cool to room temperature. If desired, sprinkle with powdered sugar and serve.

DoughVed recommends: how to make puff pastry at home - 3 ways to prepare the dough and 4 recipes for baking from it.

Strudel with pears from lavash in the oven

Another way to treat yourself to quick baking is to prepare pear strudel from lavash in the oven. For a simple dessert you only need thin pita bread, pears, sugar, butter and nuts.

• Armenian thin lavash – 1 pc.;
• medium pear – 2 pcs.;
• granulated sugar – 2 tbsp;
• butter – 70-100 g;
• nuts (almonds, walnuts) – half a glass;
• powdered sugar (optional).

1. Wash the fruits, remove the skin, cut out the core. Cut the pulp into cubes. Heat a small piece of butter in a frying pan. Fry pear pieces in it with 2 tbsp. granulated sugar until the fruits begin to release juice and acquire a golden hue.
2. Preheat the oven to 190°C. Place the pita bread on a baking sheet lined with baking paper. Melt the remaining butter and cool. Chop the nuts.
3. Grease the lavash sheet with half the melted butter. Place the pears on top, not reaching the edges a couple of centimeters, and cover with chopped nuts.
4. Roll it up, turning the edges inward. Place the roll on a baking sheet, seam side down. Grease the top with the remaining melted butter.
5. Bake in the oven until done for 10-15 minutes. Remove, cool and decorate with powdered sugar before serving.

Find out: how to make homemade strudel with cherry filling - 5 delicious and simple recipes.

Friends, we hope that TestoVed answered the question of how to prepare strudel with pears at home. How do you prepare the Austrian dessert? Share your signature recipes in the comments!

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