Pear and Peanut Puff Pastry Strudel

For the pear-peanut puff pastry strudel, peel and coarsely chop peanuts and roast in a fat-free pan until light brown. Caramelize whole cane sugar in a saucepan. Add the nuts and stir through.

Peel and core the pears, cut them into wedges and place them on the spread puff pastry. Spread the peanuts and raisins over the pear wedges and sprinkle with breadcrumbs. Press the pastry on top of each other, overlapping.

Trace a pear on paper from the second pastry as decoration. Place the template on the dough and cut it out with a knife. Place the dough shapes offset on the pear-peanut puff pastry strudel.Bake in the preheated oven at about 200°C until light brown.

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