Classic German Pear Strudel with Zesty Topping
A traditional German dessert featuring layers of flaky pastry, sweet pears, and a tangy zesty topping.
Ingredients
- ●2 large pears, peeled and sliced Pear
- ●1 package Croation pastry
- ●1/2 cup powdered sugar Zesty toppingsee below for zesty topping recipe
- ●1 egg, beaten (for egg wash) Egg
- ●2 tablespoons Melted butter
- ●1/2 teaspoon Cinnamon
- ●1/4 teaspoon Vanilla
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the pastry on a floured surface to a thickness of about 1/8 inch.
- 3
In a large bowl, combine the sliced pears and cinnamon. Mix well to coat.
- 4
Place the pastry on a baking sheet lined with parchment paper.
- 5
Arrange the pear mixture in the center of the pastry, leaving a 1-inch border around the edges.
- 6
Brush the edges of the pastry with the beaten egg for a golden glaze.
- 7
Fold the pastry over the pear mixture, pressing the edges to seal.
- 8
Brush the top of the pastry with melted butter.
- 9
Bake for 25-30 minutes, or until the pastry is golden brown.
- 10
While the strudel is baking, prepare the zesty topping by mixing the powdered sugar and vanilla in a small bowl.
- 11
Remove the strudel from the oven and let cool for 5 minutes.
- 12
Drizzle the zesty topping over the warm strudel.