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–+ servings
spelt strudel

Mini Pear Strudels with Whole Spelt Flour Recipe

From scratch strudel, includes milling tips
5 from 1 vote
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Prep Time 1 hour
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 24 mini strudels

Equipment

Ingredients
  

  • 400 g spelt berries ( alternate: spelt flour )
  • 400 g coconut milk ( 13.5 oz can)
  • 20 g apple cider vinegar ( 1 tablespoon )
  • 4 medium pears, cubed ( if organic, peel can be kept )
  • 125 grams raisins ( 1 cup )
  • ½ lemon zest and juice ( about 1 tablespoon of juice)
  • 1 tsp vanilla extract
  • ½ cup all purpose flour ( for rolling out strudel dough )

Instructions
 

Mill Spelt Berries into Flour

  • Measure out spelt berries, adding a few extra tablespoons.(see main post)
  • Place berries in hopper.
  • Set mill to finest setting.
    Finest Mill Setting

Prepare Strudel Dough

  • Place 400 grams of the milled flour in mixing bowl.
  • Measure out 200 grams of the coconut milk.
  • Add 20 grams of apple cider vinegar to the coconut milk.
  • Pour coconut cider mixture into flour and mix with Danish dough whisk until dough comes together - it will be on the dry side.
  • Keep dough ball covered and set aside at room temperature for at least 1 hour or in the refrigerator overnight.

Prepare Filling

  • Combine in a skillet 80 grams of the coconut milk with the cubed pears, raisins, lemon juice, lemon zest and vanilla extract.
  • Cook at medium heat, covered for 10 minutes, stirring occasionally until pears soften.
  • Uncover and cook for another 5 minutes, stirring occasionally.
    cooked filling
  • Remove skillet from heat and set mixture aside, covered.

Make Strudel Sheets

  • If dough has been refrigerated, take out about 30 minutes before you expect to use it so that it is more pliable.
  • Separate dough into two even pieces of 310 grams each.
  • Flour lightly work surface.
  • Place one dough ball on floured surface and flour top of dough.
  • Shape dough into a 12 inch log.
    log
  • Divide log into 12 even pieces (around 25 grams each).
  • Repeat with other dough ball for a total of 24 pieces.
  • Keep pieces you are not working on covered.
  • Roll out your small dough piece using a rolling pin until the sheet is approximately 4½ inches by 9 inches.
  • Place rolled sheet over plastic placemat and cover with another placemat so that it stays moist and pliable.
    placemat
  • Repeat the process for the remaining 23 pieces.

Assemble Strudel

  • Lay out one rolled sheet on your work area, long side set vertically.
  • Place a teaspoon of almond flour about an inch away from bottom of sheet and spread it out to make a square about an inch away from each vertical side.
    square
  • Spread two teaspoons of pear filling over the almond flour square.
  • Place about a half teaspoon more of almond flour on top of the filling.
  • Fold bottom inch of sheet to cover some of the filling.
    bottom fold
  • Fold over sides to cover some of the filling.
    side fold
  • Roll filled side forward until end of sheet is on bottom.
  • Place mini strudel on a baking sheet covered with parchment paper.
  • Continue process for remaining mini strudels.
  • Use liquid remaining from pear filling to paint top of mini strudels, mix in some extra coconut milk if needed.
    glaze

Bake - Conventional Oven

  • Bake in a conventional oven set to 375° for 30 to 35 minutes, until the top is lightly browned.

Bake - Air Fryer

  • Bake in batches of four mini strudels at 320° F for 15 minutes.

Enjoy!

  • Glaze with a little more coconut milk once you remove from oven.
  • Allow a few minutes for mini strudels to cool off before tasting.
  • Mini strudels can be served warm or at room temperature.
    mini pear strudels

Notes

See notes in main post.
Keyword spelt
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