Spiced pear swirls

Spiced pear swirls

Total: 5 hr 25 min. | Active: 30 min.
Nutritional value / piece: 525 kcal
, Fat: 25 g
, Carbohydrate: 42 g
, Protein: 9 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Laminated Yeast Dough

400 g light spelt flour
½ tsp salt
3 tbsp ground cane sugar
¼ tsp cinnamon
80 g butter, cut into pieces, cold
1 ½ dl milk
½ cube yeast (approx. 20 g), crumbled
1 egg

To shape

a little light spelt flour
140 g butter, soft


2 pears (e.g. Forelle), coarsely grated
80 g cashew nuts, finely chopped
60 g ground almonds
2 tbsp ground cane sugar
1 tsp ground cardamom
½ tsp allspice
¼ tsp ground cloves
¼ tsp salt
60 g birnel (pear syrup)
60 g butter, melted
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One shallow baking dish (holding approx. 3 l), greased

How it's done

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Laminated Yeast Dough

Mix the flour, salt, sugar and cinnamon in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then create a well in the middle. Add the milk, yeast and egg, mix and combine quickly to form a smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

On a lightly floured surface, roll out the dough into a rectangle approx. 1 cm thick. Cover one half of the rectangle evenly with butter, leaving a border of approx. 1 cm. Fold the other half over the top, press the edges down firmly and chill for approx. 30 mins. Roll out into a rectangle approx. 1 cm thick. Fold the short sides into the middle, then fold one half over the other to create 4 layers. Cover the dough and chill for approx. 1 hr., roll out again, fold to make 4 layers, cover and chill for approx. 1 hr.


Mix the pears with the remaining ingredients.


On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting any pressure, cut the dough into pieces approx. 4 cm wide using a bread knife. Place the swirls next to each other in the prepared dish, cover and leave to rise for approx. 30 mins.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C.

Remove and allow to cool slightly.

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