Pear strudel with hazelnuts

Ingredients for 1 servings:

• 50 g hazelnuts, ground
• 500 g pear(s)
• 50 g butter
• 2 tsp cocoa powder
• 1 tsp cinnamon
• 1 tbsp powdered sugar
• 3 tbsp honey
• 2 sheets of filo pastry, large sheets approx. 50 g each
• 1 packet of vanilla sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

perfect for the Christmas season

In a bowl, mix the ground hazelnuts with the cinnamon and cocoa powder. Wash the pears, pat dry, quarter, core and slice very thinly using a mandoline. Add them to the nut mixture along with 2 tablespoons of honey and vanilla sugar. Heat the butter, remaining honey, and 2 tablespoons of water in a small saucepan until melted. Place the filo pastry sheets on a damp kitchen towel. Brush with about ¾ of the butter mixture, leaving the edges free. Place the pastry sheets on top of each other with the greased side facing up. Pour the pear mixture onto the top sheet of pastry and spread it evenly, also leaving the edges free. Line a baking tray with baking paper. Fold in the long sides of the pastry, use the kitchen towel to roll it into a strudel, and place it on the baking tray. Brush the strudel with the remaining butter mixture and bake on the middle rack of a preheated oven at 180°C (160°C fan/gas mark 2-3) for about 20 minutes. Then cover the strudel with a piece of aluminum foil and bake for another 10 minutes. Remove from the oven and let cool for 10 minutes. Place the powdered sugar in a tea strainer, dust the strudel with it, and serve. Tip: If you like, you can add raisins or currants to the filling. The pears can be replaced with apples, in which case omit the cocoa powder.