Pear, Hazelnut and Maple Caramel Strudel
The perfect use for your perfect Puff Pastry. Or you could use lots more butter and layers of filo, just so you know. This is a fantastic family dessert with a bit of finesse, so you can really feel pretty happy when you serve it up to the hungry horrors. Good on you, Mum! (Or Dad!)
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- 50 Grams Raw Caster Sugar plus some more BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 75 Grams Pure Maple Syrup
- Generous pinch of Pink Salt Flakes BUY
- 4-5 large pears, peeled and diced
- 25 Grams each currants and sultanas
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Fresh Nutmeg
- 85 Grams hazelnuts, chopped, plus some more
- 1 Batch Puff Pastry ready to roll Recipe
- Melted butter, as needed
- Creme Fraiche (homemade) or mascarpone, to serve Recipe
Heat oven to 200°C.
Place the sugar, vanilla bean paste, maple syrup and salt into the Thermomix bowl and cook 5 min/Varoma/speed 1.
Add the fruit, dried fruit,spices and nuts, and cook 10 min/100°C/Reverse/speed 1. Remove mixture from the pan and cool to room temperature.
Line 2 baking trays with baking paper.
Divide the pastry in 2 and roll each out into a 25cm × 15cm rectangle. Sprinkle over 1 tsp sugar and a few chopped nuts.
Divide the pear mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar and a few chopped hazelnuts. Can be assembled up to a day ahead and kept chilled.
Bake for 20-25 minutes, or until the pastry is golden brown and crisp. Allow to cool slightly, then cut each strudel into 6 diagonal slices.
Serve with a dollop of crème fraîche or mascarpone on the side.
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