Spiced pear swirls


Total time: 5hr 25m
Preparation Time: 30m

Servings
For 10 piece


Nutritional Information

Contains 525 Kcal, 9g Protein, 42g Carbohydrates, 25g Fat


Ingredients

  • Laminated Yeast Dough
  • 0.25 tsp cinnamon
  • 0.5 tsp salt
  • 400 g light spelt flour
  • 1.5 dl milk
  • 3 tbsp ground cane sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 80 g butter, cut into pieces, cold
  • 1 eggs
  • To shape
  • a little light spelt flour
  • 140 g butter, soft
  • Filling
  • 60 g ground almonds
  • 80 g cashew nuts, finely chopped
  • 2 pear (e.g. Forelle), coarsely grated
  • 2 tbsp ground cane sugar
  • 1 tsp ground cardamom
  • 0.25 tsp ground cloves
  • 0.5 tsp allspice
  • 0.25 tsp salt
  • 60 g butter, melted
  • 60 g birnel (pear syrup)
  • Utensils
  • One shallow baking dish (holding approx. 3 l), greased

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Instructions

  • Laminated Yeast Dough

    Mix the flour, salt, sugar and cinnamon in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then create a well in the middle. Add the milk, yeast and egg, mix and combine quickly to form a smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
  • To shape

    On a lightly floured surface, roll out the dough into a rectangle approx. 1 cm thick. Cover one half of the rectangle evenly with butter, leaving a border of approx. 1 cm. Fold the other half over the top, press the edges down firmly and chill for approx. 30 mins. Roll out into a rectangle approx. 1 cm thick. Fold the short sides into the middle, then fold one half over the other to create 4 layers. Cover the dough and chill for approx. 1 hr., roll out again, fold to make 4 layers, cover and chill for approx. 1 hr.
  • Filling

    Mix the pears with the remaining ingredients.
  • Swirls

    On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the dough up from the long edge. Without exerting any pressure, cut the dough into pieces approx. 4 cm wide using a bread knife. Place the swirls next to each other in the prepared dish, cover and leave to rise for approx. 30 mins.
  • To bake

    Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool slightly.

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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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