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Streusel & Cream Pear Kuchen

Author: chefs-mate Cooking Method: Baking, Boiling, Stewing Cuisine: Global Courses: Desserts

Difficulty: Advanced

Servings: 16 Calories: 716.3

Dietary:

V Vegetarian

Description

This Streusel & Cream Pear Kuchen is a comforting, home-style dessert that balances sweet, soft pears with a tangy cream cheese layer and a crunchy, cinnamon-spiced streusel. The yeast-based dough provides a light, cake-like foundation that soaks up the juices from the simmered pears. It is perfect for autumn gatherings, holiday brunches, or a cozy weekend treat. The combination of warm spices, buttery nuts, and fresh fruit creates a harmonious blend of textures and flavors that feels both rustic and elegant.

Directions

In a large saucepan, combine pears, 1/4 cup lemon juice, and enough water to cover the tops of the pears.
Bring to a boil, then reduce heat and simmer, covered, for 10 minutes or until tender.
Drain the pears and set aside to cool slightly.
Grease two 9-inch round cake or springform pans.
In a large bowl, combine the hot-roll mix (minus the reserved 1/3 cup), yeast from the foil packet, 1/4 cup sugar, and 1/2 teaspoon cinnamon.
Stir in 1 cup hot water, 1/4 cup softened butter, and 1 egg until well combined; the dough will be soft and sticky.
Divide the dough evenly between the greased pans and pat it out to cover the bottom of each pan.
Cover the pans with plastic wrap and a towel, then let the dough rise in a warm place (80 to 85 degrees) for 30 minutes.
Meanwhile, in a small bowl, beat the softened cream cheese, 1/2 cup sugar, 2 eggs, 2 tablespoons flour, and 1 tablespoon lemon juice until smooth. Set aside.
In another small bowl, combine the reserved 1/3 cup flour mixture, 1/3 cup brown sugar, 1/3 cup chopped pecans, and 1/2 teaspoon cinnamon.
Cut in 3 tablespoons of butter until the streusel mixture becomes crumbly. Set aside.
Heat the oven to 375 degrees.
Uncover the dough and gently pat the edges halfway up the sides of the pans using lightly floured hands.
Pour the cream cheese filling evenly over the dough in each pan.
Sprinkle the streusel mixture evenly over the filling in each pan.
Thinly slice the pear halves lengthwise, keeping the slices together.
Place four pear halves, rounded side up, on top of the streusel in each pan.
Sprinkle the pear halves with a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon.
Bake at 375 degrees for 25 to 35 minutes, or until the edges are golden brown and the filling is set.
Allow to cool slightly before serving. Dust with powdered sugar if desired.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 716.3kcal

% Daily Value *
Total Fat 47.7g74%
Saturated Fat 20.7g104%
Cholesterol 121.5mg41%
Sodium 522.3mg22%
Total Carbohydrate 71.2g24%
Dietary Fiber 6.6g27%
Sugars 50.4g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven before serving.

For a nut-free version, omit the pecans and add an extra tablespoon of cinnamon to the streusel.

Use ripe but firm pears for best texture; Bosc or Anjou varieties work well.

If your kitchen is cooler than 80 degrees, place the covered pans in the turned-off oven with the light on to help the dough rise.

Streusel & Cream Pear Kuchen