👨‍🍳 조리법

1. 1

   Soak the chopped dried pears in 200ml of water for at least 2 hours, or overnight. Drain, reserving some liquid.

2. 2

   Cook the soaked pears in a saucepan with the reserved soaking liquid (if desired for more moisture), 50g sugar, cinnamon, cloves, and lemon zest. Simmer until the pears are very soft and the mixture has thickened to a jam-like consistency. Mash with a fork if needed. Let cool completely.

3. 3

   Make the dough: In a bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and gradually add cold water until a dough forms. Do not overmix.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. 5

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

6. 6

   Roll out the chilled dough on a lightly floured surface into a rectangle, about 3-4 mm thick.

7. 7

   Spread the cooled pear filling evenly over the dough, leaving a small border.

8. 8

   Carefully roll up the dough from one long side, like a Swiss roll, to form a log. Pinch the seam to seal.

9. 9

   Place the log seam-side down on the prepared baking sheet. Brush with egg wash.

10. 10

    Bake for 30-35 minutes, or until golden brown and cooked through.

11. 11

    Let cool on a wire rack before slicing and serving.