The German confusion could be from its name as strudel is a German word. The Viennese are the ones who made this dish famous with their delicate and flaky, thin layers of dough and sweet, tart apple filling. Most people think that strudel is a German dish, however, it was created in Vienna, which is in Austria. Another recipe that tastes gourmet, and looks gourmet but with premade phyllo dough, this Strudel couldn’t get any easier! Is strudel German or Austrian?īefore we dive into this easy strudel recipe, let’s talk strudel. I have a secret weapon that’s about to be not-so-secret anymore.Īnother recipe to unleash when you want your partakers to sing your praises as the best baker around. This Strudel is going to blow your mind! Apples or pears are sauteed with brown sugar, lemon juice, nutmeg and cinnamon then wrapped in a store-bought phyllo dough that is flaky, buttery and fool proof! This streamlined approach to making strudel is quick, easy, convenient and DELICIOUS! It eliminates the fear of making strudel and the hours! Easy Strudel Drop us a comment below.Easy Pear STRUDEL was never this easy or delicious! Please follow us on our social media accountsįacebook * Instagram * Pinterest * Youtube * Twitterĭid you make this recipe? We would love to hear from you. Serve it with a scoop of ice cream or a dollop of sweetened whip cream for
If you freeze the pear cake for much longer then it will lose moisture and get a stale freezer burn. Let it cool down completely then wrap it in plastic wrap and place it in a freezer-proof container. They hold their shape and do not get mushy when you cook them. Serve it with coffee or tea and enjoy! Best pears for baking.Īnjou, Concorde, and Bosc pears are good choices to use in baking recipes. This cake is right at home for a holiday dessert or a casual brunch. Let the cake cool completely before you drizzle the icing. If you take it out of the pan while it is too hot then it will fall apart.
Let the cake cool in the pan for about 10 minutes before you remove it. Blend the ingredients for the crumb topping and sprinkle on top of the cake. When it is blended, pour the batter into a cake pan. Again, make sure you don’t over-mix the batter. If you over-mix the batter it will make the cake have a rubbery texture. If you place a sifter over the bowl of wet ingredients then you can quickly sift the dry ingredients into the same bowl as the wet. Start with the eggs and sugar, then beat in the butter, sour cream and vanilla. Here is the basic process to help you plan. Make sure you scroll all the way down to the printable recipe card for detailed instructions. Otherwise, pre-grated nutmeg works just fine. If you have whole nutmeg, I recommend using that and grating it with a microplane. Just the right amount of spice without overwhelming the delicate flavor of the pears. The baking soda also helps neutralize the acidity in the sour cream.Ĭinnamon and nutmeg. These leavening agents help the cake rise and contribute to a light, delicate crumb.
PILLSBURY PEAR TART RECIPE FULL
We recommend full fat sour cream for the best results.īaking soda and baking powder. Sour cream adds richness and moisture to the cake. Instead of oil, we use melted butter for superior flavor and a soft texture. You are better off having a slightly under-ripe pear than an over-ripe pear.īutter. Make sure the pears are not overripe and mushy. Fresh pears are the star ingredient in this cake. I promise! About some of the ingredients.
It is absolutely delicious and worth your time to bake. Topped with a rich, buttery streusel crumb.Lightly spiced with cinnamon and nutmeg.SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:.
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