Pear Slang




Rating: 3.58 / 5.00 (72 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:





For the dough:






For the filling:








Instructions:

For the pear schlangl, quickly knead the ingredients for the dough, wrap in cling film and place in the refrigerator for about 1 hour.

Peel the pears, cut them into small pieces, or grate them coarsely and sprinkle with the lemon juice right away so that the pear pieces do not turn brown.

Stir sugar, cinnamon, raisins and melted butter into the pears and let them draw.

Preheat the oven to 200 °C. Place baking paper on a baking sheet and set up a baking frame. Roll out half of the dough between 2 sheets of baking paper, or on the floured work surface, large enough to fit into the baking frame.

Spread the pear mixture on top. Roll out the 2nd half of the dough in the same way and place it over the pear mixture. Press the edge nicely into the baking frame and do not let it stick up.

Brush the dough with beaten egg and sprinkle with flaked almonds. Bake on the middle shelf for about 40 to 45 minutes at 190 °C.

Allow the pear schlangl to cool and sprinkle with a little powdered sugar.

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