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!)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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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