Apple strudel with ice cream. German cuisine apple strudel with vanilla sauce and ice cream

There is probably no person who would refuse a piece of strudel. Especially homemade, with a bunch of aromatic filling wrapped in the thinnest dough that crunches pleasantly under the fork and melts in your mouth. Of course, most people will now imagine apple strudel with a warm cinnamon aroma and raisins, but today we will not talk about it.

Today I offer a very autumnal, slightly spicy and no less tasty option - pumpkin-apple, with raisins and a slight hint of rum. But the miracles don't end there. Strudel is often served with whipped cream or a scoop of vanilla ice cream. I suggest going a little further and making ice cream yourself, and not from cream, but from mascarpone. And don't forget some lemon! Well, to complete the taste picture, let's make...sweet pesto from mint, white chocolate and pumpkin seeds. That's all, a warm and cozy strudel for cold autumn is ready. Be sure to pamper yourself!

We will need (for 6-8 servings):

For the strudel:

For ice cream:

For the pesto:

Source:Land Edition Magazine, 5-17

Preparation:
1. Start with ice cream. Grate about 1 tbsp. lemon zest, squeeze the juice out of the whole lemon. Combine lemon zest, sugar and yolks in a bowl, beat until fluffy.

2. Add lemon juice, grappa (if using) and mascarpone and stir everything until smooth (you can use a mixer). Transfer to a metal bowl and place in the freezer until set. Stir the future ice cream several times during this time.


3. Start with the strudel. Peel the pumpkin and remove the seeds. Grate the pumpkin on a coarse grater. Peel the apples and grate in the same way. Add to pumpkin.


4. Pour a couple of tablespoons of lemon juice, add brown sugar, stir. Leave for 30 minutes.


5. At this time, slightly heat the rum and soak the raisins in it for 10 minutes.


6. Crush the almond cake, add 60 g to the raisins.


7. Squeeze out the pumpkin-apple mixture in portions and mix it with raisins. Turn on the oven to 200 degrees, melt the butter.


8. Arrange the sheets of dough so that they overlap each other slightly, in 4-5 layers. Brush with half the butter and sprinkle with remaining crumbs.


9. Distribute the filling.


10. Fold the edges of the dough towards it and then roll it into a log. Grease with oil.


11. Bake on the bottom rack of the oven until golden brown, about 30 minutes. During this time, grease the strudel 1-2 times with butter.

12. While the strudel is baking, make the pesto. Dry the pumpkin seeds in a dry frying pan and cool. Chop or grate white chocolate.


13. Remove the leaves from the mint and chop roughly. Mix them with chocolate, seeds and juice in a chopper or blender.


14. Cut the finished strudel into portions and serve warm with a scoop of mascarpone ice cream and sweet pesto.

The national cuisine of Germany is famous for its traditional dessert dishes. Strudel belongs to the list of such dishes.

Although many sources interpret the origin of this version of the treat from Austria.

Apple strudel is nothing more than a dough roll filled with filling. As a rule, fruits are used as a flour roll filler, but not always: it can be vegetables, meat, minced meat, etc.

Modernity has brought its own adjustments, and strudel can be filled with anything you like.

Today we will prepare a dessert in the form of apple strudel. Often there is not enough time to prepare desserts, and grocery stores offer goods that make our lives easier, so we will use ready-made frozen puff pastry.

The word “strudel”, rough and unusual for Slavic pronunciation, means a roll of puff pastry with a sweet filling inside of fruits and berries. Despite the fact that the name “strudel” was used by Austrian confectioners in the 18th century, the word itself is of German origin and means “whirlpool, whirlwind.”

The very roots of the real origin of confectionery baking were originally found in Byzantium by researchers. Although the real home of the product is Austria, similar desserts also exist in other countries. For example, in Greece, a pie similar to strudel is called “bougatsa”.

Ingredients for 6 servings

1 pack of yeast-free puff pastry

1 tbsp. spoon of olive oil

6 medium sized apples

⅔ cup shelled walnut kernels

½ cup granulated sugar

½ teaspoon ground cinnamon

4 tbsp. spoons of breadcrumbs (necessarily without additional flavoring additives)

2 tbsp. spoons of butter

For serving, it is acceptable to use ice cream and fresh mint leaves, so stock up on these products as well.

Inventory

oven

cutting board

deep bowl

pastry brush

baking paper

baking tray

How to make strudel with apples

Roll out the thawed puff pastry thinly on a flat surface, which we sprinkle with flour in advance.

Grease the rolled out sheet with olive oil.

Wash the apples well, peel the core, remove the skin, and cut into small cubes. The peel may not be removed if the fruit is medium soft.

Mix apple pieces with sugar, breadcrumbs, cinnamon and chopped nuts. If you like raisins, we’ll add them too.

Place the filling on the rolled out and greased dough. Cover the puff sheet by about ⅓, leaving the edges free.

Fold the edges of the dough over to cover the filling. To be sure, the edges can be pinched. We will make several small cuts on the surface to release excess moisture and steam.

Place the dessert on a baking sheet.

Brush the top of the dough with melted butter until liquid.

We send it to the oven for baking, the temperature of which by this time has already reached 180°. Baking duration can vary from 15-25 minutes.

The finished delicacy is subsequently cut into several servings (we counted on 6 servings). It is best to trim the closed edges of the baked dough so that each piece looks the same.

We put the yummy on plates, put a ball next to it, garnish with mint and canned cherries. So the delicious dessert is ready, which is served in the best expensive restaurants.

• Ready puff pastry - 500 g
• Pear - 8 pcs.
• Raisins - 100 g
• Pine nuts - 50 g
• Hazelnuts - 50 g
• Sugar - 3 tbsp.
• Butter - 70 g
• Dry white wine - 100 ml
• Dry cookies - 100 g
• Egg - 1 pc.
• Cinnamon - a pinch
• Milk - 500 ml
• Cream 35% - 120 ml
• Sugar - 160 g
• Ground cinnamon - 10 g
• Cinnamon sticks - 1 pc.

Cooking method

1. Prepare the filling. Cut the pears into pieces, removing the core. Place butter, pears, raisins, pine nuts, hazelnuts, sugar, white wine, and a little cinnamon in a saucepan. Cook over low heat, stirring occasionally, until the pears are soft. Remove from heat. If the filling is too liquid, add crushed dry cookies. Let cool.
2. Place the dough on a baking sheet greased with butter. Spread the filling on top. Brush the edges of the dough with beaten egg. Roll up the strudel. Make frequent punctures in the strudel with a fork, brush with beaten egg, sprinkle with sugar. Bake in an oven preheated to 200°C for 25 minutes. Instead of pears, you can use apples and plums in the recipe.
3. Prepare the ice cream. Place all the ingredients in a saucepan, mix everything with a whisk, place on low heat and heat to 85°C without boiling. Remove from heat and let cool. Remove the cinnamon stick. beat the mixture in an ice cream machine.

Strudel (some say “strudel”) is a roll of stretched dough filled with fruits, berries, cottage cheese and nuts, and topped with ice cream.

If you need to make strudel with ice cream quickly, ready-made puff pastry will come to your aid. But the ideal option is to make your own stretch dough.

Recipe for stretch dough for strudel

List of ingredients:

• flour – 300 g;
• warm water – 150 ml;
• vegetable oil – 3 tablespoons;
• salt, soda - on the tip of a knife.

Cooking process:

1. Sift the flour using a sieve onto the surface on which you plan to roll out the dough.
2. Make a well in the mound of flour and carefully, gradually add the remaining ingredients, constantly kneading the dough.
3. You need to knead the dough very thoroughly for at least 10-15 minutes so that the ingredients are well mixed. The consistency of the dough should be such that it does not stick to your hands.
4. Roll the kneaded dough into a ball, place in a deep bowl and cover with cling film. Leave the dough alone for 1 hour so that it “rests” while the ingredients combine.
5. The finished dough should be rolled out on the table as thin as possible. First, a rolling pin will help you, then stretch the thicker sections with your hands and roll further. If the dough tears, patch the holes.

Preparing the filling

List of ingredients:

• 4 sour apples;
• butter – 100 g;
• granulated sugar – 250 g;
• nuts (any) – 100 g;
• raisins – 100 g;
• cookie crumbs or crackers – 100 g;
• cinnamon - to taste.

Cooking process:

1. Rinse the raisins in running water and soak in boiling water for 20 minutes.
2. Chop the nuts.
3. Melt the butter in a water bath and mix with cookie crumbs and nuts.
4. Peel and core the apples and cut into medium pieces.

The process of making apple strudel with ice cream

1. Grease the rolled out dough with a slice of butter and sprinkle with cookies mixed with butter and nuts.
2. At a distance of 15 cm from the edge of the dough, place apples, raisins, sprinkle with cinnamon and sugar.
3. Cover the filling with the free edge of the dough and begin to carefully roll the roll, making it tight.
4. Grease a baking tray with oil, place the roll on it, with the holes pinched. Drizzle the roll with oil.
5. Bake in the oven at 200°C for 20 minutes. The roll should be browned.
6. Let the roll cool slightly, cut it into portions. Before serving, sprinkle the strudel with powdered sugar and place a scoop of ice cream next to it.