In a bowl, add the pears, raisins, breadcrumbs, liqueur, honey and couverture drops, and stir. Prepare the strudel according to the instructions, place it in a shallow baking pan and bake in a preheated oven at 200˚C for 40-45 min. Once baked, leave it aside to cool down for 15 min. Sprinkle with powdered sugar and cut in portions.

For the strudel:
Open the sheets on the kitchen worktop. Lay them in order, smearing in between with the butter. Smear the last sheet with butter and spread the stuffing at a distance of 3-4 fingers from the edge, along the larger side.

Fold into a roll starting from the larger side. Once you reach the middle of the sheet, fold the two smaller edges inwards and continue folding.

Using a knife, carve diagonally the pastry surface and smear the strudel on the outside with butter.