Streusel And Cream Pear Kuchen

Title: STREUSEL AND CREAM PEAR KUCHEN

Categories: Desserts

Yield: 16 servings

Cake

1/4 c Lemon juice

1/4 c Sugar

1 c Hot water

120 to 130 degree

1 Egg

1 pk Cream cheese, softened,

2 tb Flour

1 tb Lemon juice

1/3 c Brown sugar

1/3 c Pecans, chopped

3 tb Butter

4 Sm Pears, peeled and halved

1 pk Hot-roll mix, reserving

1/4 c Butter, softened

Filling

1/2 c Sugar

2 Eggs

Streusel

Reserved 1/3 cup flour mixtu

1/2 ts Cinnamon

1 tb Sugar

In a large saucepan, combine pears, 1/4 cup lemon juice and enough

water to cover tops of pears. Bring to a boil; reduce heat and simmer,

covered, for 10 minutes or until tender. Drain pears; set aside.

Grease two 9 inch round cake or springform pans. In large bowl,

combine hot-roll mix with yeast from foil packet, 1/4 cup sugar and 1/2 tsp cinnamon. Stir in hot water,

1/4 cup butter and 1 egg until

well combined; dough will be soft and sticky. Divide dough evenly

between greased pans; pat out dough to cover bottom of pans. Cover

80 to

30 minutes.

Meanwhile, in small bowl, combine all filling ingredients. Beat at

medium speed until smooth; set aside. In another small bowl, combine

first four streusel ingredients; mix well. Cut in butter until

crumbly. Set aside.

Heat oven to 375 degrees. Uncover dough. With lightly floured

hands, gently pat edges of dough halfway up the sides of the pans.

Pour filling mixture evenly over dough in each pan. Sprinkle streusel

mixture evenly over each filling. Thinly slice pear halves

lengthwise, keeping slices together. Place four halves, rounded side

up, on top of streusel mixture in each pan. Sprinkle pear halves with

1 Tbsp sugar and 1/2 tsp cinnamon.

375 degrees for 25 to 35 minutes or until edges of kuchen

are golden brown and filling is set. If desired, sprinkle with

powdered sugar just before serving. Serve warm. Store leftovers in

refrigerator. 2 kuchens (8 servings per cake) Upl by Dr. Jim

Culveyhouse 73330,2525

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