Birnweggenfüllung (pear bun filling) is one of the more exotic products a foreign tourist can take home from a Swiss supermarket. We Swiss seem to have a thing with dried pears. There are many desserts and breads based on them. Two of the most popular breads are Birnbrot (pear bread) and Birnweggen (pear buns). You can buy both breads ready-made in the supermarket, but like all dough based products, they’re so much more delicious home-made and straight out of the oven. Here’s the recipe for pear buns using the shop bought pear bun filling (Birnweggenfüllung). You could make your own filling but it’s a lot of work.
The pear bun filling can be used for some other bakes too, for example the Schorzifladen – recipe coming soon.
Recipe (for 8 buns)
- 1 jar of Birnweggen-Füllung (350g), available in Migros and Coop
- 310g ready-made pie dough (Kuchenteig), rectangle 25x42cm (or make your own, recipe here)
- 1 egg
Method
Cut rolled out dough in 8 rectangles.
Spread filling evenly onto each square, leaving the last 1/2cm of each side free of filling.
Roll up dough from the longer side and flip ends to the bottom side.
Crack the egg into a small bowl, mix with a fork and using a brush, spread the egg wash onto the buns. Using a fork, slightly scratch the dough to make a pattern.
Bake at 220 C in the middle of the oven for about 25 minutes.
