Pear-Walnut Streusel Handpie
Streusel thaler with pears and walnuts. So fine and deliciously juicy - and you can easily modify the recipe with any seasonal fruit.
Zutaten
For the yeast dough:
- 300 g wheat flour type 550
- 25 g Sugar
- 10 g Fresh yeast
- 180 mL Oat drink
- 1 pinch of salt
- 100 G Vegetable oil
For the yogurt topping:
- 250 g Soy yogurt
- 1 tbsp sugar
- 1 pinch Grounded vanilla
- 1 Pear
For the sprinkles:
- 50 g Wheat flour type 550
- 2 tbsp Sugar
- 50 g Soft margarine
- 1 pinch of cinnamon
- 50 g Chopped walnuts
Anleitung
For the yeast dough:
- Mix wheat flour and sugar in a mixing bowl and crumble in the yeast.
- Add the oatmeal, and mix with the mixer on low for 2 minutes.
- Then add salt and vegetable oil and knead for another 6 to 8 minutes on medium speed.
- Form the yeast dough into a ball under tension and leave covered at room temperature for 2 hours.
- Preheat the oven to 190°C top/bottom heat. Line a baking sheet with parchment paper.
For the yogurt topping:
- In a small bowl, mix together the soy yogurt, sugar, and vanilla.
- Divide the yeast dough into 5 portions.
- Shape each piece of dough into balls and press them into flat 15cm circles on a floured work surface. Spread 1 tablespoon of the yogurt mixture on each piece. Core the pear and place their slices on the thalers.
For the crumble:
- In a small bowl, mix together the wheat flour, sugar, margarine, and cinnamon, and then add the walnuts.
- Spread the crumbles on the thalers and bake in the preheated oven for about 25 minutes until golden.
- Line a 20x20cm square loaf tin with baking paper and pour in the dough.
- Peel and core the apples, then cut them into thirds and score.
- Place the apple thirds in the batter.
- In a small bowl of flour, sugar, margarine, and cinnamon, mix the crumble and sprinkle over the cake.
- Bake for 45 minutes until golden, then allow it to cool in the tin.