Pear Strudel with Must Foam

For the pear strudel with must foam for the dough, put flour, salt and 3 tablespoons of oil in a bowl. Gradually stir in 125 ml lukewarm water. Then knead the dough until it separates from the edge of the bowl. Brush with oil and let rest, covered, for 30 minutes.

For the filling, peel and quarter the pears, removing the core. Cut into thin wedges and place in a bowl. Mix the pear wedges with 2 tablespoons of granulated sugar and pour the pear brandy over them. Leave to infuse for approx. 15 minutes.

Heat the butter in a pan and fry the breadcrumbs in it. Remove from heat and mix the remaining granulated sugar and vanilla sugar into the butter crumbs.

Roll out the dough on a floured work surface in the shape of a rectangle or prepare the ready-made strudel sheets according to the package instructions. Spread the butter crumbs on the bottom third and top with the drained pear wedges. Roll up into a strudel and place seam side down on a baking sheet lined with parchment paper. Brush the pear strudel with the egg white and bake in the preheated oven at 180 °C for about 20 minutes until golden brown.

For the cider foam, mix the yolks with the sugar, cider and pear brandy in a whisking kettle or in a bowl. Whisk over steam until the mixture is creamy. Then cool in ice-cold water – while continuing to whisk.

Arrange the pear strudel with the cider foam

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