for 8 pieces

Filling

200 g	sour single cream
2	eggs
800 g	pears, cut into approx. 1 cm cubes
80 g	ground hazelnuts
50 g	dried cranberries
30 g	coarse cane sugar
1	organic lemon, use a little grated zest and 1 tbsp of juice
2 bag	Chai Tea, contents only

Strudel

1 parcel	strudel pastry (approx. 120 g)
50 g	butter, melted
2 tbsp	ground hazelnuts

Icing

50 g	icing sugar
1 tbsp	water
1 bag	Chai Tea, contents only

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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