This classic strudel made with pecans and pears and drizzled with caramel will satisfy any sweet tooth.
Firstly, make the dough by combining water with flour, and adding 1 tbsp of oil at a time while kneading, knead until smooth then oil and place in a bowl and leave in a warm place for at least 45 minutes.
Make caramel sauce by melting the sugar until deep brown, then adding the butter, and then the cream. Sieve onto a large swiss roll tin and cover with go-between and place in the freezer to cool.
Dice all the fruit and place in a saucepan with the butter and sugar and slowly cook until soft, for about 8-10 minutes.
Pulse the breadcrumbs in a food processor until crumbs, then chop the pecans and add to the bread crumbs, place butter in a frying pan and heat until melted, add the breadcrumbs and pecans and brown sugar and toss until toasty.
Roll out the pastry to a large rectangle, sprinkle with melted butter and then brush on some caramel sauce to cover. Then sprinkle on the breadcrumb mixture and then the fruit, sprinkle with more caramel.
Trim the thick edges of pastry away and roll up into a long sausage shape.
Bake at 200’C for about 30-40 minutes or until just golden.
Meanwhile toast the remaining pecans for the top.
Finish off with a sprinkle of icing sugar, drizzle of left over caramel sauce, and pecans.
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department.
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