Pear strudel

For 6 people

For the pastry
150 g wheat flour type 00
80 ml water
1 tsp oil
1 pinch of salt
1 tsp apple vinegar

For the filling
6-7 medium pears
zest of 1 lemon
Juice of 1 lemon
50 g peeled, chopped almonds
80 g white bread crumbs
150 g sugar
½ tsp cinnamon
80 g butter

For the dough, mix all the ingredients and knead into a compact dough. Rub with oil and leave to rest for 1 hour.
In the meantime, brown the butter in a pan and set aside some butter for brushing the strudel afterwards. Then add half the sugar, the white bread crumbs and the cinnamon to the pan, toast lightly and remove from the heat to cool.
Peel and chop the pears and place in a bowl. Add the zest and juice of the lemon. Also add the other half of the sugar and the chopped almonds. Mix everything well.

Dust a clean kitchen towel lightly with flour, place the dough on it and hand-stretch it into a paper-thin sheet the size of a tabletop.
Spread the cooled crumb and cinnamon mixture on the dough and place the pear mixture on top. Fold in the sides of the pastry and roll into a strudel using the kitchen towel. Place the strudel on the baking tray lined with baking paper.
Brush with the remaining cooled brown butter and bake in the preheated oven at 180° for about 20 minutes until golden.

TIP: The pear strudel goes wonderfully with cranberry jam or cranberry cream (whipped cream mixed with cranberry jam).