Pear Bread

2hr 20m
Preparation/cooking time: ca. 60m + Refrigerate: ca. 30m + Bake: ca. 50m

For 30 pieces

Nutritional Information

Contains 339 Kcal, 6g Protein, 42g Carbohydrates, 16g Fat


  • 1.5 tsp. salt
  • 500 g white flour
  • 250 g butter
  • 2 dl water
  • 2 tbsp. birnel (pear syrup)
  • 1 organic lemon, use grated zest and 1.5 tbsp of juice, set aside
  • 2 pears (approx. 250 g), cut into small cubes
  • 200 g pitted prunes, cut into pieces
  • 2 tbsp. La Valadière Poire William (pear schnapps)
  • 200 g dried figs, cut into pieces
  • 60 walnuts, coarsely chopped
  • 50 g dark sultanas
  • 1.5 tsp. spice mixture for Birnbrot (bread with dried pear filling)
  • 1 eggs, whisked

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  • Mix the flour and salt in a bowl. Add the butter and, using your hands, rub together to form an evenly crumbly mixture. Add the water and lemon zest, and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 30 mins.
  • Bring the water to the boil in a pan, with all the ingredients including the dried figs. Reduce the heat, cover and simmer for approx. 30 mins., stirring occasionally, then purée. Mix in the pears, reserved lemon juice and remaining ingredients including the Birnbrot spices. Cut the dough in half, sprinkle a little flour on the work surface and roll out into two rectangles (each approx. 30 x 35 cm). Halve the filling and distribute it over the rectangles, leaving an approx. 2 cm edge along the edges and at the top. Roll the dough from the bottom up. Flatten the side edges, fold over underneath and place on an oven tray lined with baking paper, with the seal facing down. Coat the pear pastries with egg, prick several times with a fork and decorate. Bake for approx. 50 mins. in the bottom of an oven preheated to 220°C. Remove the pear pastries and leave to cool on a rack.

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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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