for 8 people

To prepare

600 g	quinces
	water, boiling

Filling

200 g	crème fraîche
2	eggs
80 g	chocolate cubes
80 g	pecan nuts, roasted, coarsely chopped
50 g	sugar
1 tbsp	cinnamon

Strudel

1 parcel	strudel pastry (approx. 120 g)
50 g	butter, melted
20 g	pecan nuts, roasted, finely chopped

How it's done

To prepare

Rub the quinces with a cloth, peel them, quarter them, remove the core and cut into pieces of about 1 cm. Cook in simmering water for approx. 5 min. Drain and leave to cool slightly.

Filling

Place the crème fraîche and eggs in a bowl, mix. Add the quinces along with all the remaining ingredients up to and including the cinnamon, mix.

Strudel

Carefully unfold the pastry sheets, brush each sheet with a little butter. Stack the sheets on top of each other. Spread the nuts over the bottom third of the pastry, spread the filling on top, leaving a border of approx. 2 cm along the sides, fold the pastry ends inwards. 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 rack, serve warm.

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