Ingredients
Hint:
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
kochen@bettybossi.ch
Filling
Strudel
Icing
How it's done
Filling
Mix the sour single cream and eggs in a bowl. Add the pear and all the other ingredients up to and including the tea, mix.
Strudel
Carefully unfold the pastry sheets, brush each sheet with a little butter. Place the sheets on top of each other. Sprinkle the nuts on top, leaving a border of approx. 3 cm. Spread the filling over 3/4 of the pastry, fold the ends inwards. Loosely roll up the strudel, place it seam-side down on a baking tray lined with baking paper, brush with the remaining butter.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a cooling rack.
Icing
Combine the icing sugar, water and tea, spread on top of the strudel, leave to dry.
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