Birnen Nuss Strudel Austrian Pear And Walnut Strudel Recipes

BIRNEN - NUSS STRUDEL - AUSTRIAN PEAR AND WALNUT STRUDEL

Steps:

• Cut pears into thin slices, toss with the lemon juice.
• Melt the butter in a skillet, gently saute the bread crumbs until golden, set aside.
• In the same pan, toast the nuts until fragrant, add to the bread crumbs. Add pears and sugar, toss to combine.
• Roll out the puff pastry, spoon the nut mixture on it, keeping a one inch margin. Lightly warm the jam and spoon over the crumb/nut/pear mixture.
• Brush the margins with egg wash, fold the short ends over the filling, then roll up, starting at the long side.
• Carefully lift onto a lined baking sheet, seam side down, brush with egg wash, and with the use of a fork, make several vent holes in the dough.
• Bake in a preheated oven at 400F/200C for @ 20 - 25 minutes until golden.
• Dust with confectioners sugar and serve warm.

SWISS WALNUT PIE (ENGADINER NUSSTORTE OR BüNDNER NUSSTORTE)

Steps:

• Put all the ingredients for the pastry in a food processor and pulse until homogeneous; if necessary, add 1 or 2 tablespoon of water.
• With the dough, prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes.
• Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time.
• Add the nuts and the cream and stir the walnuts until well coated.
• Remove the saucepan from the heat and. Set aside to cool.
• Preheat the oven to 180°C Grease a 30 cm tin (heat and timing are basing it on convection oven).
• Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin.
• Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
• Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork.
• Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.

PUMPKIN (OR BUTTERNUT SQUASH) AND WALNUT STRUDEL

Steps:

• If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
• Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
• Put all ingredients in a bowl, except dough and butter.
• Season to taste with more of any of the ingredients.
• Cut phyllo sheets to 6 inch by 12 inch pieces.
• Keep covered with a damp towel.
• Place one piece on worksurface and brush with butter.
• Place another sheet on top and brush again.
• Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
• Fold the ends of dough over the ends of the filling.
• Fold the small piece of long edge over the length of the filling and'loosely' roll to wrap filling in remaining 5 inches of dough.
• Now, coil the rope to make a'rose'.
• See photo-.
• Place on parchment lined baking sheet and brush with butter.
• Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
• Optional- sprinkle tops with cinnamon and/or sugar.