Best 2 Birnen Nuss Strudel Austrian Pear And Walnut Strudel Recipes

Indulge in the delectable flavors of Austrian cuisine with our irresistible Austrian Pear and Walnut Strudel recipe. This traditional pastry, known as Birnen-Nuss-Strudel, is a symphony of sweet and nutty flavors, expertly wrapped in flaky layers of strudel dough. The juicy pears, crunchy walnuts, and warm spices create a harmonious filling that will tantalize your taste buds. This comprehensive guide includes detailed instructions, step-by-step photos, and additional bonus recipes to elevate your baking experience. Discover the secrets of crafting the perfect strudel dough, achieving the ideal filling-to-dough ratio, and mastering the art of rolling and shaping this iconic pastry. Embark on a culinary journey to create an unforgettable Austrian Pear and Walnut Strudel that will leave a lasting impression on your family and friends.

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BIRNEN - NUSS STRUDEL - AUSTRIAN PEAR AND WALNUT STRUDEL

Birnen - Nuss Strudel - Austrian Pear and Walnut Strudel image

A wonderful Austrian pastry, allthough not as famous as it's cousin, the Apple Strudel. To make the dough used to be a difficult process; it needed to be rolled out so thin that you could read a newspaper through it! Luckily, today we have puff pastry available; to make a strudel is easy as pie. Use pecans or hazelnuts instead of walnuts and whatever jam you like. Serve at room temperature, dusted with confectioners sugar and whipping cream on the side.

Provided by gemini08

Categories Dessert

Time 40m

Yield 1 strudel, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 sheet puff pastry, thawed
3 ripe pears, peeled and cored
1 tablespoon butter
1/4 cup fine sugar
1/2 cup fresh white breadcrumbs
1/3 cup grated nuts (walnuts, pecans, hazelnuts)
1 egg, for eggwash
2 tablespoons raspberry jam
1 tablespoon lemon juice
confectioners' sugar, for dusting

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.

Nutrition Facts : Calories 320.8, Fat 16.9, SaturatedFat 4.5, Cholesterol 27.1, Sodium 153.1, Carbohydrate 39.9, Fiber 3.8, Sugar 17.8, Protein 4.6

PUMPKIN (OR BUTTERNUT SQUASH) AND WALNUT STRUDEL

Pumpkin (Or Butternut Squash) and Walnut Strudel image

These have a Jewish celabratory origin. They are called "Rodantia's", which means Rose. This is an extremely simple and versatile recipe, as you can adapt it to any taste - even savory. Prep time does not include overnight straining or squash baking.

Provided by Lisa Pizza

Categories Dessert

Time 40m

Yield 12 pastries

Number Of Ingredients 7

Ingredients

2 cups baked butternut squash or 2 cups canned pumpkin
1/2 cup chopped toasted walnuts
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup sugar
30 sheets of defrosted phyllo dough
1/2 cup clarified butter

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.

Nutrition Facts : Calories 285, Fat 13.7, SaturatedFat 5.9, Cholesterol 20.3, Sodium 328.4, Carbohydrate 36.9, Fiber 1.8, Sugar 9.1, Protein 4.4

Tips:

For the perfect strudel dough, make sure to knead it well until it's smooth and elastic. Cover it and let it rest for at least 30 minutes before rolling it out.
When rolling out the dough, use a light touch and work quickly so that it doesn't tear. If the dough becomes too sticky, dust it lightly with flour.
To prevent the strudel from becoming soggy, brush the dough with melted butter before adding the filling.
Be generous with the filling, but don't overload the strudel, or it will be difficult to roll up.
To ensure even baking, place the strudel seam-side down on a baking sheet.
Brush the top of the strudel with melted butter or milk before baking for a golden brown crust.
Let the strudel cool for at least 15 minutes before slicing and serving. This will help the filling to set and prevent it from running out.

Conclusion:

Austrian pear and walnut strudel is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. With its flaky pastry, sweet pear filling, and crunchy walnuts, this strudel is sure to please everyone at the table. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So next time you're looking for a special treat, give Austrian pear and walnut strudel a try.