Wallachian Pear Fritters with Star Spelt Flour

Last Updated on October 25, 2024

What better way to start a new week than with a recipe from our beloved Josef Maršálek. This time it’s a great Wallachian pear frigates with star anise, which Josef baked with his favourite organic spelt flour Pernerka. They are delicious!

Ingredients:

Destination: 500 g Pernerka BIO spelt plain flour 250 g 250 g milk 100 g fat 75 g sugar semolina 20 g crumble 5 g 2 pcs yolks Filling: 4 kg pears, preferably plated 100 g brown sugar 100 g molasses 100 g rum 10 g ground star anise 1 g cinnamon Crumb: 110 g smooth spelt flour 55 g semolina sugar 55 g butter speck of salt For finishing: 200 g of butter for spreading ground gingerbread for sprinkling rum to taste

Procedure:

Dough: crumble yeast into lukewarm milk and allow to rise. Add the remaining ingredients and make a smooth and glossy dough. Leave to rest in a warm place for an hour and a half. We have plenty of time to prepare the filling and the crumble.

Filling: express the pears and grind them in a meat grinder. Bake with the cinnamon and star anise until thickened, about 1 hour at 170 °C. Add the rum, sugar and molasses, stir well and let cool.

Crumble: make a nice crumbly crumble with all the ingredients. It can also be prepared in stock and frozen.

Divide the dough into 4 loaves, roll out on a floured rolling pin into a circle with a diameter of 30 cm. Transfer to baking paper and brush the edges with melted butter. Spread the pear filling over each one and spread well; sprinkle with crumble and leave to rise in a warm place for about an hour. Bake in a preheated oven at 200 °C for about 8-9 minutes.

After removing from the oven, drizzle with butter and add rum to taste. Sprinkle with grated gingerbread and try to keep them cool at all costs. Ideal with white coffee or treacle.

Recommendation:

Originally, the pears were dried over the summer to be cooked until tender in winter, then pounded and seasoned with sugar, rum and spices. This version is just as good, but we’ve taken out the long process of drying the fruit.

You can learn more about Josef Maršálek in our article, where you’ll also find a complete list of all his recipes published on our website ReceptyOnLine.cz: Master pastry chef and baker Josef Maršálek

Note:

Marsalekjosef.com, Instagram: Marsalekjosef82

Pernerka BIO spelt flour – more info at www.pernerka.cz