How to make Mennonite pear platz with a bread maker

A Russian Mennonite specialty hit at any gathering

Mennonites who immigrated from Russia have their own unique collection of recipes combining Mennonite cooking skills, and a homesteading lifestyle, with delightful Russian flavor. One favorite brought over from Russia in the 1920s is Pear platz, a bread based dessert covered with pear slices and a rich crumb topping. It is not too sweet or rich, but it is, oh, so tasty.

Unfortunately, like most traditional Mennonite foods, it is seldom made any more because the yeast bread base makes it labor intensive; however, with the help of a bread maker, we can now produce the same luscious dessert without all the work.

This pear platz has been modified only in method, the fabulous taste is still intact.

Instructions

photo by Carol Flett

Step 1

Start the dough for the base

Measure the first six ingredients into the bread maker and set it to dough setting.

Step 2

While the dough is being mixed prepare other ingredients

Grease the cookie sheets
Slice the pears into thin slices
Mix the flour and sugar together in a small bowl, and cut in the butter until you have a fine mealy mixture.

photo by Carol Flett

Step 3

Assemble the platz

When breadmaker is done, take the dough and divide equally into 2 balls. Press onto the cookie sheets, stretching the dough evenly over the surface of the pans and into the corners, leaving a tiny lip around the edges.
Arrange the pear slices side by side in neat rows to cover the surface of the dough.
sprinkle the crumb mixture loosely over the pears.

Step 4

Baking the platz

Cover the platz with clean towels and set in a warm, draft free place to rise (about 45 minutes depending on how warm the spot is).
Set the oven temperature to 400 F.
When the platz dough is puffy and pushing the fruit up slightly, place in the oven and bake 20 minutes, or until the crust is lightly browned and the center is cooked

photo by Carol Flett

Step 5

Cool. slice, and enjoy

Remove from oven and slide out of pan and onto cooling rack.
When cool, cut into three inch squares.
Serve fresh or freeze and serve later.

Things Needed

bread maker

2 large cookie sheets

measuring cups and spoons

liquid measuring cup

clean dish towels

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12 oz. (1.5 cups) water

1 tsp salt

2 tbsp sugar

2 tbsp oil

3.5 cups flour

2 tsp yeast

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3 - large (28oz) cans pears

or 1 large basket ripe fresh pears

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1 cup flour

1 cup sugar

1/2 cup butter

Tips & Warnings

When slicing platz, first cut off the outside crust. This was traditionally given to the babies and small children to munch on. The remaining platz will all be covered with fruit.

Use a pizza cutter or cut with a scissors

For a more crumbly topping, decrease the butter to 1/3 of a cup.

Cut the pieces across so that you are not cutting into the pears

Try the same recipe using peaches, plums, or cherries