For 1 strudel :
- 190 g Mehl (Type 550)
- 6 tbsp vegetable oil
- 1 pinch of sea salt
- 4 pears
- 5 EL Semmelbrösel
- 120 g melted
- Vegetable margarine (organic shop)
- 5 tbsp cane sugar
- 100 g dried cranberries (alternatively raisins)
Try too
- Vegan Chocolate Cake: Super juicy & super delicious!
- 80 g pistachio nuts
- 70 g Almond chips
- 70 g agave syrup (health food store)
- powdered sugar
- Soy whipped cream (e.g. Soyatoo!, health food store)
1. Preheat the oven to 180 °C top/bottom heat. Knead the flour, vegetable oil, sea salt and 75 ml water into a smooth dough. Leave to rest for 10 minutes.
2. Peel and quarter the pears, remove the core. Cut the pear quarters into slices approx. 2 mm thick. Fry the breadcrumbs in 50 g melted margarine until golden. Meanwhile, mix the pears, breadcrumbs, cane sugar, cranberries, 30 g pistachios and slivers of almonds.
3.Roll out the dough wafer-thin into a large rectangle (approx. 55 x 45 cm) and place on baking paper. Spread the filling on the long side of the dough about 5 cm wide. Leave 3 cm free on the sides. Spread the rest of the melted margarine generously on the unfilled areas of the dough. Fold the sides of the dough in and carefully roll up into a strudel. If necessary, spread the dough again with margarine. Bake in the hot oven for 25 minutes.
4. In the meantime, for the pesto, roughly chop 50 g pistachios in a blender and mix with agave syrup. Allow the pear strudel to cool, dust with icing sugar and spread lengthways with pesto. Serve with soy whipped cream.
30 minutes plus 10 minutes rising, 25 minutes baking and 20 minutes cooling time
