Pear and Chestnut Strudel

Ingredients

• For crust:
• 1/2 cup unsalted butter
• 1 cup all purpose flour
• Pinch salt
• 2 tablespoons plus 2 teaspoons water
• For filling:
• 1/4 cup sugar
• 1 1/2 tablespoon unsalted butter
• 1 teaspoon apple cider vinegar
• 1 pound ripe pears, peeled and cut into 1/2 inch pieces
• 2 tablespoons finely chopped boiled chestnuts
• 1/2 cup dry bread or cake crumbs

Directions

1. For the crust, set the butter in a medium saucepan over medium heat. When it starts to turn brown and take on a nutty aroma, about 5 minutes, take the pan off the heat and swirl it gently until the butter is medium golden-brown with plenty of dark browned bits on the bottom. Right away, transfer it to a heatproof container, scraping up as much of those browned solids as possible. After it has cooled a little, stir lightly to distribute the browned bits, then measure 1/3 cup.
2. In a medium mixing bowl, stir together the flour and salt. Add the browned butter and water, then use a fork to mix gently until no dry flour remains. Press the dough into a rectangle, cover it with plastic, and refrigerate it briefly, just until it firms up a bit.
3. For the filling, add the sugar, butter, salt, and vinegar to a medium saucepan over low heat. Cook, stirring frequently, until the butter and sugar have fully melted. Take the pan off the heat, then stir in the pears, chestnuts, and crumbs. Set the filling aside.
4. For baking, heat the oven to 375 degrees F. If you are working with parchment sheets, fold one in half and make a firm crease. If your parchment is on a roll, cut a piece at least 2 feet long and crease it well down the center. Set the dough between the parchment and roll it out as thinly as you can, rotating, lifting, and turning the parchment as needed so the dough stays even and rectangular. Aim for a rough 12- by 12- inches square, though sheet parchment may make it come out a little more rectangular. Carefully pull away the top parchment, then flip the dough and do the same on the other side so it releases cleanly and does not tear.
5. Spread the filling in an even line an inch or 2 above the lower edge of the dough. With the parchment helping you, lift the bottom edge of dough over the filling, then carefully peel the parchment back. Keep rolling snugly, using the parchment to nudge the dough along, until the filling is fully wrapped and the top edge of the dough is underneath. Cut the parchment so it will fit on a baking sheet, then hold the extra parchment on both sides of the roll like a sling and carefully move the strudel to the baking sheet. If desired, brush the dough lightly with beaten egg before it goes into the oven.
6. Bake for 20 minutes, then rotate the strudel and continue baking for another 15-20, until the dough is cooked through. A few cracks or some escaping juices are nothing to worry about. Cool completely before cutting, and reheat before serving.