Iced apple strudel with honeyed dates
20—30 Min
The crowning glory of our Christmas menu and a refined take on an Austrian classic: iced apple strudel. Instead of baking straight away, the filling is frozen before being wrapped in the filo pastry and then placed in the oven. The dish is rounded off with honeyed dates, pecan nuts and finely chopped pistachios.
Ingredients 4 Portions
- 4 Eggs
- 250 mlCream
- 65 gSugar
- 1 Organic lemon (juice and zest)
- 200 gApples, grated
- 1 pkg.Filo pastry
- 6 pcs.Organic dates
- 3 tbsp.Honey
- 2 tbsp.Candied oranges
- 1 tsp.Apple Strudel Seasoning Mix
- 1 Handful of pecan nuts
- 1 Handful of chopped pistachios
- Powdered sugar to decorate
Preparation
- 1
Separate the eggs and beat the egg white until the mixture forms stiff peaks. Beat the sugar with the egg yolk and apple strudel seasoning, mix over a bain-marie until fluffy, then leave to cool.
- 2
Beat the whipping cream until it forms stiff peaks, then place in the fridge. Combine the cold egg yolk mixture with the grated apples and lemon juice.
- 3
Fold in the cream and egg white one after the other. Place the mixture in a square baking pan (1 cm high) and freeze for around 12 hours.
- 4
Once the mixture is frozen, slice into strips measuring 2x5 cm, wrap with the filo pastry and fry briefly in hot oil until golden-brown. Leave to drain, then sprinkle with powdered sugar.
- 5
Combine the quartered dates with honey, nuts and candied oranges, and sprinkle over the plates. Finally, top with the chopped pistachios.
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