German cuisine apple strudel with vanilla sauce and ice cream. Apple-pumpkin strudel with mascarpone ice cream and sweet pesto Strudel with apples and ice cream

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, a ready-made product will come to your aid puff pastry. But perfect option– 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 sheet 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.

Yeast-free puff pastry 250 g
Fresh apples 400 g
Raisins 80 g
Walnut kernel 80 g
Butter 50 g
Granulated sugar 150 g
Ground cinnamon 5 g
Chicken egg 1 pc.
Vanilla ice cream
Fresh mint for decoration

4‑5 servings / 60 minutes

Peel and seed the apples and cut them into 1*1cm cubes. Wash the raisins and soak them in hot water for 10 minutes. Cores walnuts chop into coarse crumbs with a knife.

Place butter in a heated frying pan and add granulated sugar. After the sugar has dissolved, place the chopped apples into the resulting caramel and mix everything well. Drain the raisins and squeeze out a little excess moisture. Caramelize apples for 10-15 minutes, add walnuts, raisins and heat for 5 minutes, stirring well.

A minute before the filling is ready, add ground cinnamon and mix everything well again. Place the filling on a sieve and set to cool, thereby allowing excess moisture to drain.

Roll out the puff pastry into a rectangle 2 mm thick. Spread the cooled filling onto the dough in an even layer, not reaching 3 cm from the edges. Roll the dough into a tight roll, brush the edges with beaten egg. Carefully place the roll on a baking sheet lined with parchment paper.

Make several thin punctures in the roll with a toothpick and brush the surface with beaten egg. Bake the strudel at 180 degrees for 25-30 minutes until crispy and golden brown.

Cover the finished strudel with a damp towel without removing it from the baking sheet and let it cool slightly. Cut into portions. Strudel can be served either cold or hot, topped with a scoop of vanilla ice cream and fresh mint leaves. You can use any liquid jam to taste as a sauce.

There is probably no person who would refuse a piece of strudel. Especially homemade, with a bunch aromatic filling, wrapped in the finest dough, pleasantly crunching under the fork and melting in the mouth. Of course, the majority will now present Apple strudel with a warm cinnamon and raisin aroma, but today we will not talk about that.

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!

* You can take any raisins, but large and dark ones are better. * Instead of an almond cake (for example, Italian amarettini), scraps from a honey sponge cake or, in extreme cases, even regular bread crumbs will do. * You can buy ready-made dough, or you can make it yourself. In the first case, be sure to defrost it well without disturbing the packaging. * You can omit the grappa in the ice cream. * Instead of mango juice orange will do juice. * Ice cream can also be made in an ice cream maker. In this case, pour the mixture into a working ice cream maker, and it will do everything itself. * Make sure the strudel is well wrapped and the filling is not showing anywhere.

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. Add a couple of tablespoons 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 shelf of the oven until golden color, about 30 minutes. During this time, grease the strudel 1-2 times butter.

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


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.

• 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.