The quick apple strudel it is the right dessert to sweetly close one dinner for two or with friends. This is the original reinterpretation of one of the most loved apple desserts of South Tyrolean tradition, served here in single portions and accompanied by English cream. A simple delight.
Ingrediants
- 4 sheets of brick dough
- 30 g of melted butter
- caster sugar
- 4 golden apples
- 3 tablespoons of brown sugar
- 1 tablespoon of breadcrumbs
- the zest and juice of 1 lemon
- cinnamon powder
FOR THE PASTRIES
FOR THE STUFFING
- 40 g of raisins
- 2 dl of Marsala
- 40 g of toasted pine nuts
- 30 g of butter
- 250 ml of whole milk
- 100 g of granulated sugar
- 4 egg yolks at room temperature
- ½ vanilla bean
FOR THE ENGLISH CREAM
How to prepare: Quick apple strudel
The quick apple strudel it is a simple but irresistible dessert, which is served in single portions accompanied by English cream, perfect to end a dinner with friends or a romantic dinner for two.
The recipe to make it is not complex, it just requires a little manual skill in the final composition. This quick strudel, in fact, is a sort of unstructured version of the classic apple strudel. It looks like a delicious turret filled with apples, at the base and top of which are two discs of very crunchy brick dough.
In all its versions, strudel is a simple, homemade dessert that easily adapts to one snack as to a special lunch. As an alternative to the traditional version, prepared with pulled pasta and a filling of apples, pine nuts and cinnamon are to try the apple strudel in shortcrust pastry or the fresh apricot strudel.
If you want to try your hand at one instead Salty Strudel here is the delicious Strudel of vegetables, aromatic bread and mozzarella or the original Strudel of salmon, pears and almonds.
OTHER DELICIOUS RECIPES: Strudel with walnuts, Strudel with raisins, apricots and dried figs, Apple strudel for children
Medium Run Preparation Time 20 min Cooking Time 30 min Servings 4
How to prepare: Quick apple strudel
Start preparing the quick apple strudel from the sheets. Brush the first sheet of brick dough with a little melted butter and sprinkle it with granulated sugar. Place a second disc of dough on top, brush with butter, sprinkle with sugar and proceed in this way until all the ingredients are used up. With a 6 cm diameter pastry cutter, make 12 circles by applying the necessary pressure to cut all four layers of brick dough.
Arrange the discs on a baking sheet lined with parchment paper and caramelize them in the preheated oven at 180 ° for about 10 minutes. Remove from the oven and set aside. Meanwhile, soak the raisins in Marsala.
Cut the apples into quarters, peel and core them, then cut into small cubes. Sauté them in a non-stick pan with the butter.
Add the brown sugar, cinnamon, lemon zest and juice, pine nuts, breadcrumbs and well squeezed raisins. Cook for a few minutes and set aside.
Prepare the custard: in a saucepan bring the milk to the boil with the vanilla bean cut in half lengthwise. In a second saucepan, whisk the egg yolks together with the sugar by hand, trying to incorporate as little air as possible.
Remove the vanilla from the milk and pour it slowly over the egg and sugar mixture, a little at a time and always stirring. Place on the fire in a bain-marie and cook the cream, stirring constantly with a spatula or a wooden spoon. When it reaches the temperature of 82 ° it will be ready. Immediately transfer it to a cold bowl, to prevent it from continuing to cook, and cover it with cling film in contact.
Now whip up the dessert: place a disc of brick dough on a serving plate. Place a pastry ring of the same size on top and fill it with the apple filling. Level very gently with the back of a spoon, remove the ring and complete with a second disc of brick dough. Continue in this way with the remaining 6 turrets, sprinkle them with powdered sugar and serve the quick apple strudel with the warm or cold custard.
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