Pear and Apricot Strudel in Puff Pastry with Apricots…

Crumb mixture: Melt the butter in a saucepan, add the sugar and the crumbs and toast well.

Strudel: Remove the skin from the pears, quarter them, remove the seeds and cut them into slices.

Mix pears, juice of one lemon and walnuts. Soak the diced apricots in apricot liqueur, steep a little and add to the other ingredients form. Add half of the toasted breadcrumbs and mix well.

Roll out the puff pastry and sprinkle with the breadcrumb mixture.

Form the pear and apricot mixture in a strip on one long side of the pastry. Leave a 5 cm wide border free. Sprinkle the remaining toasted breadcrumbs on top. Brush the dough with egg yolk, roll it up and press the ends well together. If desired, decorate the top of the strudel with strips of puff pastry.

Place on a well-greased baking sheet and brush with the remaining egg yolk. Prick with a fork and bake in a heated oven at 200 degrees for half an hour. Cool the strudel for a few minutes and serve with apricot compote dusted with powdered sugar.

Apricot compote: Cut the skin of the apricots crosswise with a sharp kitchen knife. Dip briefly in boiling water, rinse in iced water and remove the skin. Cut the apricots in half and remove the seeds.

Melt the sugar in a frying pan, extinguish with white wine and orange juice. Add the vanilla sugar, orange and lemon peel, cloves from the gingerbread.

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