Pear boats

Total time: 1hr 50m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 322 Kcal, 5g Protein, 59g Carbohydrates, 7g Fat


  • Yeast dough
  • 0.25 tsp salt
  • 400 g zopf flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 80 g sugar
  • 1.5 dl milk
  • 80 g butter
  • 1 eggs
  • To fill and assemble
  • 350 g pear bread filling

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  • Yeast dough

    In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
  • To fill and assemble

    Roll out the dough into a rectangle of approx. 35 x 42 cm. Spread the filling onto the dough, leaving a gap of approx. 1 cm all the way around. Roll up from the longest edge. Cut the roll in half lengthwise along the seam, make sure the cut sides are facing up. Cut into approx. 7 cm pieces and arrange on two baking trays lined with baking paper. Bake for approx. 20 mins. at 180°C (convection).

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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