Name: Pear Strudel (Shtrudla So Krushi)
Yield: Serves 10 to 12
Cuisine: Macedonian
Ingredients: 1 egg yolk; 1 whole egg, whisked, for egg wash; 1 tablespoon flour; ¼ cup (60 ml) brandy; ½ cup (120 ml) sour cream; 1 cup (225 g) cold unsalted butter, grated; 1 tablespoon freshly squeezed lemon juice; 3 cups (375 g) all-purpose flour, sifted, plus extra for dusting; 4 tablespoons (60 g) unsalted butter; ½ cup (70 g) light brown sugar; ½ teaspoon kosher salt; ¼ cup (40 g) chopped dried apricots; 3–4 medium ripe pears, peeled cored and diced; ¼ cup (30 g) chopped walnuts; 1 teaspoon cinnamon

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This strudel can be made with any stewed fruit, like apples, cherries, or plums, but my mother has always made it with pears. The sour cream might seem unusual, but I find it makes the pastry light and flaky.

Ingredients

Dough

3 cups (375 g) all-purpose flour, sifted, plus extra for dusting
1 cup (

Method

In a large bowl, use your fingers to mix the flour and butter until it looks like coarse breadcrumbs. Use a spatula to fold in the sour cream and egg yolk. Lightly dust your work surface with flour and knead the mixture just until it comes together smoothly. Be careful not to overwork the dough. Flatten the dough into a rectangle about 5 by 10 inches (13 by 25 cm). Tightly wrap the dough in pla