Major blunder on my part yesterday. It was National Oregon Day and I missed it. I’ve been battling a cold (flu?) and my energy level has been almost nonexistent. But I hope today’s post can make up for it!
I’m a native Oregonian, born and raised. And with the exception of a couple of years in New England, I’ve lived here my whole life. While I’ve visited a majority of the US, there is no place like home, no place like Oregon. We are so blessed to have such a beautiful state. Mountains, beaches, high desert, lakes, rivers, I think we really have it all.
I was surprised to learn that our state fruit is actually the pear. I would have thought apples or berries (and I would have been wrong). And we also have a state nut – we call them filberts, but the rest of the world calls them hazelnuts. So with that in mind I made the most Oregon dessert I could think of. A pear hazelnut strudel, with a little Havarti cheese and Nutella just because everything’s better with cheese and Nutella.
I hope you give this a try! I think it would also “pair” nicely with a lovely Willamette Valley Reisling, if you wanted to go all out Oregon! Enjoy ♥️
Pear Hazelnut Strudel
1 large pear, peeled and chopped
1 Tbsp lemon juice
1/4 cup brown sugar
1 tsp apple pie spice
1 tsp vanilla bean paste
1/4 cup chopped hazelnuts
2 Tbsp flour
1 sheet Puff pastry, thawed
2 Tbsp Nutella
2 thin slices Havarti cheese
1 egg, beaten
Granulated sugar for sprinkling
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Mix first 7 ingredients in a medium bowl and let sit for 20 minutes at room temperature. Unfold puff pastry onto parchment paper smoothing any creases. Place cheese slices down center of pastry. With an offset spatula, gently spread Nutella on cheese slices. Spread pear mixture on Nutella. Fold outer edges over each other and tuck top and bottom edges under to seal. Brush with egg wash. Make slashes on top to vent. Sprinkle with granulated sugar. Bake 40-45 minutes.