Pear Bomb

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Ingredients for 6 portions
  • 120 g Fresh strudel [filo] pastry , 1 package
  • Butter, melted, to brush
  • For the cream
  • 250 g QimiQ Whip Dessert Cream Vanilla, chilled
  • 2 Pear(s), diced
  • 2 tbsp Raisins
  • Butter, melted
  • 50 g Powdered sugar
  • Lemon peel
  • 100 g Pear puree, tinned
  • Cinnamon
Preheat the oven to 190°C (conventional oven).

Prepare the pastry according to the instructions on the packet. Grease 6 coffee cups with butter and layer with three sheets of pastry. Brush with butter, bake in the preheated oven for approx 10 minutes. Allow to cool.

Lightly fry the diced pear and raisins in butter and allow to cool.

Whip the cold QimiQ Whip with the icing sugar and grated lemon peel until double the volume has been achieved. Add the pear puree, diced pear and cinnamon to taste.


Fill the QimiQ Whip cream into the coffee cups layerd with pastry and serve.