for 10 pieces

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

Filling

2	pear (e.g. Forelle), coarsely grated
80 g	cashew nut, 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

How it's done

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.

Filling

Mix the pears with the remaining ingredients.

Swirls

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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