strudel di pere
TOTAL TIME: 1 hour, 40 minutes plus rising
MAKES: 6 to 8 servings
- 2½ cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon, plus more for dusting
- ⅛ teaspoon salt
- 4 tablespoons (½ stick) unsalted butter, melted
- 1 large egg
- ⅓ cup plus 1 tablespoon lukewarm water
- 1 teaspoon extra-virgin olive oil
- ½ cup granulated sugar
- 1 medium orange, zested and juiced
- 3 tablespoons unsalted butter
- 2 pounds Comice pears, peeled, cored and cut into ½-inch cubes
- ¾ cup coarse breadcrumbs
- 2 amaretti cookies, finely crushed
- 1 large egg, lightly beaten
- Confectioners' sugar for dusting
For Dough: In a large bowl, whisk together flour, granulated sugar, cinnamon and salt. Add butter and egg; using a fork, mix until dough resembles coarse meal. Add water and knead dough together with hands. Turn out dough onto a lightly floured surface and knead until very smooth and elastic, about 20 minutes.
Form dough into a ball. Brush with oil, then cover with a warmed inverted bowl (rinse bowl with hot water to warm and dry) and let stand 30 minutes to let the gluten relax and make stretching easier.
Heat oven to 350°.
For Filling: In a large skillet, combine granulated sugar, orange juice and butter. Bring mixture to a low boil over medium heat and stir until sugar dissolves, about 1 minute. Add pear and cook, stirring to coat, for 2 minutes. Remove from heat. Add breadcrumbs, cookies and zest; stir well to combine.
Turn dough out onto a lightly floured surface; using your fingers, stretch it into a 12-inch round. Using floured backs of hands (remove rings, bracelets and watches), reach under dough and begin gently stretching and thinning dough from center out to edges. As dough gets looser, allow it to hang from your fists and slowly spin it, allowing the weight of the dough to gradually stretch itself. Use your fingers to thin and stretch thicker edges as you go. Stretch dough paper-thin into about a 14-x-18-inch rectangle, letting it rest for a few minutes whenever it resists stretching and occasionally reflouring hands. (Stretching may take as long as 20 minutes; try not to make any holes in dough, but if you do, cut off pieces from overhang to patch them.) Let dough stand 5 minutes to dry.
With long end of rectangle facing you, mound filling in 12-x-3-inch strip, about 2 inches up from bottom edge of dough,leaving a 2½-inch border of dough on either end of filling; brush dough with egg. From bottom edge of dough, roll up strudel. Roll strudel onto a sheet of parchment paper, seam-side down.
Transfer strudel, on paper, to a baking sheet. Bake, rotating pan once, until golden, about 50 minutes. Cool on rack at least 30 minutes. Whisk together 1 tablespoon confectioners' sugar and 1 teaspoon cinnamon. Dust mixture over strudel before slicing and serving.
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