Bündner Birnenstrudel (Graubünden Pear Strudel)

Name: Bündner Birnenstrudel (Graubünden Pear Strudel)
Cuisine: Switzerland
Ingredients: 4 medium (about 600 g) Pears (ripe but firm, peeled and thinly sliced); 1 sheet (about 320 g) Puff pastry (store-bought or homemade); 80 g Sugar; 50 g (to absorb moisture) Ground almonds or breadcrumbs; 1 tsp Cinnamon; from 1 lemon Lemon zest; 50 g Raisins or dried pears (chopped); 40 g Butter (melted); for dusting Powdered sugar

A recipe from Switzerland.

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Bündner Birnenstrudel (Graubünden Pear Strudel)

Nutrition (per serving)

420Calories

20 gProtein

40 gCarbs

15 gFat

8 gSugar

900 mgSalt

Ingredients

4 medium (about 600 g) Pears (ripe but firm, peeled and thinly sliced)
1 sheet (about 320 g) Puff pastry (store-bought or homemade)
80 g Sugar
50 g (to absorb moisture) Ground almonds or breadcrumbs
1 tsp Cinnamon
from 1 lemon Lemon zest
50 g Raisins or dried pears (chopped)
40 g Butter (melted)
for dusting Powdered sugar

Method

Step 1: Preheat oven to 200°C (390°F). Line baking sheet with parchment.
Step 2: Toss sliced pears with sugar, cinnamon, lemon zest, raisins, and ground almonds. Let sit 10 min to release juices.
Step 3: Roll puff pastry into a rectangle (about 30×40 cm) on floured surface.
Step 4: Spread pear mixture evenly over pastry, leaving 3–4 cm border on all sides.
Step 5: Fold short sides over filling, then roll from long side into a tight log. Seal edges with a little water.
Step 6: Place strudel seam-side down on baking sheet. Brush with melted butter.
Step 7: Bake 30–35 min until golden and crisp. Let cool 10 min, dust with powdered sugar.
Step 8: Slice and serve warm or at room temperature – flaky, fruity Graubünden pear strudel!