Junior chef
Utensils
Apron
Bowl
Brush
Oven mitts
Pan
Paring knife
Rösti grater
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
One shallow baking dish (approx. 20 x 20 cm)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Melt the butter in a small pan, grease an ovenproof dish with a little butter.
Filling
Roughly grate the pears using a rösti grater, place in a bowl. Mix the cinnamon and sugar in a small bowl.
Dough
Roll out the sheets of pastry, place 2 sheets of pastry on top of each other, brush the pastry with a little butter, sprinkle with a little cinnamon sugar. Spread 3 tbsp of the pear mixture on top. Gather the pastry together, place in the prepared dish. Repeat the process with the remainder of the pastry sheets, cinnamon sugar and pear mixture.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a cooling rack.
To serve
Roughly chop the walnuts, spread on top of the cake along with the honey, serve warm.
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