Streusel-Taler Pear Helene

5 from 4 votes
Prep Time 35 mins
Cook Time 40 mins
Rest Time 45 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 8 people

Ingredients
 

Dough:

  • 30 g Yeast fresh
  • 250 ml Milk lukewarm
  • 375 g Wheat flour type 550
  • 40 g Cocoa
  • 60 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 pinch Salt
  • 60 g Liquid butter

Filling:

  • 300 g Pears approx. 3 pcs. à total
  • 2 tbsp Sugar
  • 4 tbsp Williams pear (clear fruit brandy)
  • 8 tsp heaped Cranberries from the glass

Streusel:

  • 150 g Butter at room temperature
  • 150 g Sugar
  • 210 g Wheat flour type 550
  • 1 Pck. Vanilla sugar
  • 1 pinch Salt

Molding:

  • 180 g Powdered sugar
  • 3 tbsp Williams pear
  • 2,5 tbsp Water

Instructions
 

Dough:

  • Preheat the oven to 35 °. Warm milk to lukewarm, crumble in yeast and dissolve in it. Sift the flour into a large bowl. Mix with sugar, vanilla sugar and salt, make a deep well in the middle, pour in the yeast milk and mix with a little flour from the edge. Close the bowl well and place in the preheated oven for 15 minutes. Meanwhile, let the butter melt over a very low heat and keep it ready.
  • When the yeast mass has doubled and large bubbles have formed, knead everything with the dough hook and gradually add cocoa and melted butter. Then keep kneading until the dough turns smoothly away from the bowl wall. Close the bowl tightly again and place in the oven for approx. 30 minutes. The dough should also double its volume during this resting time.

Filling:

  • During this, peel and core the pears, cut into small cubes, mix with sugar and fruit brandy in a bowl and let steep until ready to use. If children eat, replace the alcohol with juice.

Streusel:

  • First knead all ingredients by hand to form a compact dough and then briefly loosen up to sprinkle with the paddle of the hand mixer.

Completion:

  • Place the risen dough on the unfloured (!) Work surface, knead again briefly and then divide into 8 portions of approx. 100 g. This results in - rolled out to a round 12 cm - after baking, thalers with a diameter of approx. 13 cm. So if you want to make smaller ones, divide the dough into 12 portions of approx. 65 - 67 g. Then they would have - rolled out to a 9 cm round - about 10 cm in size after baking.
  • Preheat the oven to 190 ° convection. Place the rolled dough flatbreads (size as desired) with a gap on a sheet lined with paper or foil and a second base lined with it. The big ones should only have 4 each, the smaller 6 each. Distribute the pear cubes evenly in the middle of all the flatbreads, put a dollop of cranberries on top and spread evenly over all the crumble. Slide the tray into the oven on the 2nd shelf from below. The baking time is 20 minutes. Then bake the 2nd portion. (I still have to bake one after the other despite the convection, because I only have 1 tray and my convection doesn't work properly. So if you have 2 trays and have no problems with your convection, you can of course insert both of them together but shorten).
  • While baking, stir the icing, drizzle the finished, still hot thalers with it immediately and then let them cool down. Also when pouring - if not desired - replace the alcohol with juice or use more water.

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