Strudel with pears

Ingredients:

• 250 g puff pastry (see preparation)
• 1/3 cup apple cider
• 2 tbsp. wheat flour for rolling
• 4 pears
• A little lemon juice
• 2 tbsp (30 g) butter
• 1/4 cup brown sugar
• 1.5 tsp pumpkin pie spice (in portions)
• 1 egg category CO
• 2 tablespoons of sugar
• 1 cup heavy cream

Preparation:

1. Prepare puff pastry: Sift 1 kg of flour, mix with a teaspoon of salt, and add 2 tablespoons of softened butter. Add enough cold water to knead. Add 1/3 cup of cold apple cider to the dough. On a floured surface, roll the dough out into a layer, top with about 200 g of chopped pieces of cold butter, and fold the edges in toward the center.
   
   Wrap it in plastic wrap and refrigerate for 20 minutes. After the time has passed, roll the dough out lengthwise again, making sure to keep the butter in. Fold the edges toward the center and roll it out lengthwise, away from you. Fold the dough in thirds and refrigerate for another 20 minutes.
2. Prepare the filling: Peel and core the pears and cut into approximately 1 cm pieces (reserve 1 cup for the Cabbage and Pear Salad recipe) and toss with lemon juice to prevent the fruit from browning.
   
   Place a large skillet over medium heat and add the butter, brown sugar, and pumpkin pie spice. Once the butter has melted, add the pears. Cook until the pears are slightly softened and the liquid has thickened, about 5-6 minutes. Let cool.
   
   On a floured surface or parchment paper, roll out the chilled dough into a 30 x 25 cm rectangle. Place the cooled pear mixture in the center of the rectangle, folding the edges under to enclose the filling. Roll out a small portion of the dough and cut into rectangles: 8 long and 6 wide. Arrange the strips in a pattern from left to right over the filling. Place the strudel on a baking sheet.
3. Preheat oven to 205°C.
   
   In a small bowl, whisk the egg with a tablespoon of water. In another small bowl, combine the remaining pumpkin pie spice mixture and sugar. Brush the strudel with the egg mixture and sprinkle with half of the spiced sugar. Bake until golden brown, about 25-30 minutes. Let cool for 30 minutes.
   
   Before serving, whip the cream with the remaining pumpkin pie spice mixture and sugar mixture. Serve the strudel garnished with whipped cream.