Gingerbread – Pear – Strudel

Ingredients for 1 servings:

• 700 g pear(s)
• 200 g gingerbread, crumbled, without icing
• 2 tbsp honey
• 60 g almond flakes
• 2 tbsp rum
• 100 g marzipan paste, finely grated
• 100 g strudel sheets
• 50 g breadcrumbs, toasted
• 1 tbsp lemon juice
• 100 g butter, liquid
• 150 g cream
• 1 vanilla pod(s)
• ½ tsp cinnamon
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for 8 pieces

Preheat the oven to 180 degrees Celsius. Peel and cut the pears into small pieces, mix with the gingerbread, honey, almonds, rum, and 60g of marzipan. Spread the strudel dough on a damp cloth and brush with a little butter. Spread the pear and gingerbread mixture on top, sprinkle with the toasted breadcrumbs, and drizzle with lemon juice. Roll up the strudel, place seam-down on a baking sheet lined with baking paper, and bake for 35-40 minutes. Brush with melted butter frequently during baking. Remove from the oven and let cool slightly. Lightly whip the cream with the scraped vanilla seeds, cinnamon, and the remaining marzipan. Place a dollop of it on each plate next to the cut strudel. Dust with powdered sugar.