Filling
Liqour
Strudel
Icecream
Strudel traditionally is a sweet fruit filling wrapped in a layered pastry, its exact origins are not know but it is a popular dish in Austria and central Europe. The layered pastry can be authentic strudel pastry which is very elastic and is made from flour water oil and salt, it is stretch very thin and the layers of the strudel are created by wrapping the contents with the pastry with more than one layer. In more recent years, for simplicity many strudels are made with puff pastry. The most common filling for the strudel is apple and dried fruit, although most fruits can be used.
Skin the hazelnuts, add the orange and lemon juice and zest in a pan with the water, sugar, star anise and cinnamon. add the peeled pears to the water and cook till tender set a side to cool. Make the frangipan by beating the butter and sugar till pale and fluffy, add the eggs and flour alternatively 1/3 at a time, then fold in the ground almonds. Roughly chop the chocolate and nuts, roll out the pastry, Sprinkle half the nuts and chocolate over one half of the pastry, Slice half the pears and place on top of the chocolate, add half the frangipan, repeat the layers, then wrap the pastry over the filling and seal, egg wash and add a few slices on the top to let the steam out bake till golden brown.
What makes a delicious strudel is a the filling, we have a layered filling of, chopped roasted hazelnuts mixed with chopped chocolate, pears poached in an orange and lemon syrup, and almond frangipan. The star of this recipe is the combination of the spiced pears and chocolate and nut layers.
This delicious strudel makes the ideal summer or winter dessert for any dinner party, serve it with fresh whipped cream or vanilla ice cream to complete this perfect sweet
