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Pear and Hazelnut Sprinkles

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1 pieces piece Lime Lime
70 g g Cranberries Cranberries
250 g g Butter Butter
100 g g Hazelnuts Hazelnuts
750 g g Pears Pear
tsp tsp Cinnamon Cinnamon
tsp tsp Coriander Coriander
150 g g Brown Sugar Brown Sugar
375 g g Flour Flour
3 tsp tsp Baking Powder Baking Powder
1 pieces piece Eggs Egg

Pear and Hazelnut Sprinkles with Cranberries

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1:15 hrs


  • Mix cranberries with the lime juice and leave to soak for at least 1 hour.
  • Melt the butter and allow to cool.
  • Very finely chop 50g of hazelnuts, leaving a small amount to the side. Peel, deseed and quarter the pears.
  • Add 1 tsp of cinnamon and coriander to the cranberries.
  • Blend sugar, ground nuts, flour, baking powder and cinnamon together and beat in the egg and cooled butter.
  • Place a thin layer of pastry on the base and around the edges of a greased proof baking tray.
  • Add the pear mixture.
  • Do not roll out the remaining pastry, sprinkle on top of the pears
  • Pre-heat the oven at 200°C and bake for roughly 50 minutes.
  • Cover the surface with tinfoil to prevent the pastry burning.
  • Allow to cool before removing from the baking tray.
  • Dust with icing sugar and serve with fresh whipped cream or vanilla ice cream.


Fat23 g Carbonhydrates35 g Protein4 g kCal380 Kilojoule1590