40 minutes
Pear Chocolate and Frangipan Strudel

Pear Chocolate and Frangipan Strudel

A crisp puff pastry encasing spiced orange and lemon pears, hazelnuts, almond frangipan and dark chocolate. Serve with a scoop of vanilla ice-cream.

How it's doneDirections

Step 1

  • Defrost the pastry
  • Set the oven to 180C 350F or gas mark 4
  • Place the nuts on a baking tray cook for 10 mins remove from the oven, wrap in a clean tea towel for a minute or 2
  • Rub the nuts to remove the skin set a side to cool

Step 2

  • Peel and core the pears
  • Zest the lemon(s), squeeze the lemon(s) .
  • Zest the orange, squeeze the orange
  • Place all the liquor ingredients in a pan, boil and then simmer for 3 to 5 minutes
  • Place the pears in the liquor simmer till tender set a side to cool

Step 3

  • Add the butter and sugar to the bowl
  • Beat the butter and sugar mixture till pale and fluffy
  • Beat the egg(s)
  • Add 1/3 of the eggs to the butter and sugar
  • Mix 1/3 of the flour into the mixture
  • Repeat until all the flour and egg is incorporated

Step 4

  • Fold in the ground almonds
  • Roughly chop the chocolate
  • Roughly chop the hazelnuts

Step 5

  • Roll out the pastry on a floured surface to 300 mm by 300 mm
  • Sprinkle with half the nuts and chocolate leaving a 5 cm border
  • Slice the pears in half place on top of the nuts and chocolate

Step 6

  • Place the frangipan on top of the pears
  • Sprinkle the remaining nuts and chocolate
  • Fold the pastry over seal the edges
  • Brush with egg wash add some small slashes on the top
  • Cook for 30 mins

Step 7

  • Remove from the oven
  • Slice diagonally
  • Serve with vanilla icecream

What you needIngredients

Serviings 10
utensils
  • 2 baking tray
  • tea towel
  • chopping board
  • large knife
  • medium pan
  • grater
  • lemon squeezer
  • rolling pin
  • food mixer
  • large bowl
  • small bowl
strudel
  • 4 pears
  • 100 grams Chocolate (Dark)
  • 150 grams hazelnuts
  • 1 kg puff pastry
  • 10 scoops ice-cream
liquor
  • 500 ml water
  • 250 grams sugar caster
  • 1 lemon
  • 1 orange
  • 1 cinnamon sticks
  • 1 star anise
filling
  • 150 grams butter
  • 40 grams sugar caster
  • 150 grams ground almonds
  • 45 grams plain flour
  • 3 egg

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