Birewegge From Uri – Uri

(*) For 4 pieces of about 350 g each For the dough, mix flour and salt. Add butter, rub to a crumbly amount, form a bulge. Pour in water, bring together to form a dough, do not knead. Wrap in plastic wrap and leave to cool for thirty minutes.

For the filling, bring wine and pears to a boil, cover and simmer at low temperature for about one hour, cool.

Remove pears, drain. Remove the stalks and crush the pears. Mix sugar, spice and dried pear juice or Traesch into the puree.

Roll out the dough on a little flour to a rectangle of 60×40 cm. Cut into rectangles of 30×20 cm each. Spread 3/4 of the length of dough pieces with filling, leaving two cm free at the edges. Fold edges of long sides over filling.

Turn the uncovered part of the dough inside out. Fold the part with filling over it. Press edges slightly smooth. Place dough upside down on baking sheet lined with parchment paper. Brush with egg, prick with a fork and decorate.

Bake in the lower half of the oven heated to 180 °C for approx. 50 minutes.

Cut cooled Weggen into pieces. Serve with butter.

(**) Soft bacon pears are semi-oaked, soft pears.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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