old viennese apple strudel
Prep:
90 mins
Cook:
45 mins
Serves:
10
method:
Green Cardamom Ice Cream
1
Soak the gelatin leaves in cold water for at least 10 minutes.
2
Mix the sugar and egg yolk together.
3
In a pan, bring to the boil the cream, milk, honey and cardamom seeds.
4
Pour the mixture over the egg yolk and sugar and mix carefully.
5
Return to the pan and heat to 85°C.
6
Remove from the heat, and add the gelatin leaves – stir until dissolved. Allow to stand for 30 minutes.
7
Run the mixture through a chinoise sieve and cool as quickly as possible.
8
Refrigerate for 24 hours.
9
Freeze the mixture in an ice cream machine.
Pastry
1
Sift flour and salt into a dough mixer and add the other ingredients.
2
Mix the dough until it is velvety and elastic on the hooks.
3
Work into a ball. Grease a bowl with oil and place the ball in, coating the top with oil.
4
Cover with plastic film and let rest for 30-60 minutes.
Filling
1
Make a batch of strudel dough.
2
Preheat the oven to 220°C.
3
Peel and core the apples and cut them into thin slices. Mix in the chopped walnuts, California Raisins, sugar, lemon zest and juice, rum, cinnamon and crème fraîche.
4
Fry the breadcrumbs in the butter until they turn slightly brown. Set aside to cool.
5
Place the strudel dough on a floured kitchen towel and roll out lengthwise. Lift the dough, flour in and roll out the width. Pull the dough as thinly as possible, using the back of your hand, pulling in all directions so that the dough is slightly off the towel. Cut away the remaining edge with a dough spur rather than a knife.
6
Brush 2/3 of dough with melted butter. Sprinkle the cooled butter and breadcrumb mixture over the top.
7
Add the apple filling and fold the edges of the dough from the sides so that no stuffing creeps out.
8
Roll up the strudel evenly using the towel.
9
Line a baking tray with baking paper and place on the strudel seam side down. Remove the towel and gently brush with melted butter.
10
Place strudel in the oven and reduce heat to 180°C. After 5 minutes, brush with butter again. Bake for 40-45 minutes until golden brown.
11
Remove strudel from the oven and immediately transfer to a cooling rack. Rest at room temperature for about 10 minutes.
12
Slice the strudel into portions and dust with icing sugar.
Serve with cardamom ice cream.
ingredients:
Green Cardamom Ice Cream
• 2 gelatin leaves (omit if necessary, but the consistency will not be as good)
• 250g granulated sugar
• 240g egg yolk
• 500g cream (40%)
• 500g milk (3%)
• 50g Acacia honey
• 50g cardamom seeds, roasted and peeled
Pastry
• 250g strong wheat flour, (Manitoba Cream if possible)
• 2g salt
• 20g rape seed oil
• 200g (approx) lukewarm water
• 50g egg (approx 1 egg)
• 5g lemon juice
Filling
• 1500g apples, such as Gravenstein or Belle de Boskoop
• 80g walnuts, chopped
• 60g California Raisins
• 100-125g raw sugar, depending on the acidity of the apple
• 1 lemon
• 50g dark rum (1/2 dl)
• 5g freshly ground cinnamon
• 250g crème fraîche (2½ dl)
• 40g butter
• 80g breadcrumbs
• 80g butter to brush
• Icing sugar to decorate
nutrition:
per serving
Calories
448
kcal
Total Fats
24g
Saturated Fats
3g
Protein
10g
Carbohydrates
52g
Fibre
5g
Iron
3.7
mg
Sodium
26
mg
