Turn Puff Pastry and Pears Into a Bakery-Style Strudel in Minutes

Need a quick, cozy bake for tea time? Make a pear strudel. It is the laid-back cousin to apple pie, and store-bought puff pastry keeps the effort pleasantly low. Juicy pears meet warm cinnamon and a little crunch from walnuts, and the whole thing turns the kitchen into a calm, good-smelling place.

What you need

Puff pastry (unleavened) - 500 g, about 2 sheets
Pears - 4 medium, about 600 g
Sugar - 80 g, about 3 tbsp
Ground cinnamon - 1/2 tsp
Walnuts - 50 g
Breadcrumbs - 30 g, about 2 tbsp
Lemon juice - 1 tbsp
Egg - 1 for brushing
Powdered sugar - 1 to 2 tbsp for serving

How to make it

1. Set the puff pastry out at room temperature until it softens and rolls easily. Rinse the pears, peel, core, and cut them into small cubes. Toss with the lemon juice so the pieces stay fresh-looking.
2. Toast the walnuts in a dry skillet until fragrant, then chop them so you keep some texture. In a mixing bowl, combine the pears, sugar, cinnamon, and walnuts. Stir gently. If the mixture releases a lot of liquid, pour off the excess so the filling stays balanced.
3. Lightly flour the counter. Roll the pastry into a rectangle about 3 mm thick. Sprinkle breadcrumbs evenly over the surface to catch juices and keep the pastry crisp. Spread the pear filling on top, leaving a 2 to 3 cm border all around.
4. Roll the pastry up into a neat log, tucking in the ends so the filling stays put. Place it seam-side down on a parchment-lined baking sheet. Beat the egg and brush it over the top for glossy color.
5. Heat the oven to 180 C and bake for 35 to 40 minutes, until golden and crisp. Cool on a rack, dust with powdered sugar, and serve warm. A scoop of vanilla ice cream is excellent here, and a strong cup of tea never hurts.

Comforting, fast, and just a little fancy. Pears deserve more love, and this is how they get it.