24 Nov Apple and Pecan strudel with Burnt Caramel Ice cream
Foodie Friday: Create this family favourite with the perfect combination of Apple strudel and Burnt Caramel Ice Cream for a winning dessert!
- 4-5 small sweet eating apples
- ½ lemon , juice of
- 80 g butter
- 4 sheets filo pastry
- 150 g pecan nuts , chopped
- ground cinnamon
- 150 g dark muscovado sugar
- 60 g caster sugar
- 1 handful dried cranberries
For Ice Cream
- 1 cup sugar, divided
- 3 tablespoons water
- 2 cups whole milk
- 2 cups heavy whipping cream
- Pinch of salt
- 1/2 vanilla bean, split lengthwise
- 6 large egg yolks
- Preheat the oven to 180°C.
- Peel and slice the apples thinly, and put them in a bowl of cold water with a little lemon juice to stop them going brown. Melt the butter in a small saucepan over a low heat and keep warm.
- Carefully cut the filo pasty into 30 x 50cm sheets with a knife. Mix the pecans, cinnamon and dark muscovado sugar together.
- Lay the first sheet of filo pasty on a clean tea towel on your work surface and brush with melted butter. Sprinkle over a third of the pecan mixture. Lay another sheet of filo pastry on top, brush with butter and sprinkle again with a third of the pecan mixture. Repeat with the third sheet and top everything with the fourth sheet.
- Drain your apples well and toss with the caster sugar and drained cranberries. Spread them out along one edge of the top sheet of filo pastry. Brush the opposite edge with a little water. Starting at the edge with the apple mixture on, gently lift the edge of the tea towel and use it to help you roll the pastry up lengthways like a Swiss roll – the apples will end up at the centre. Once it’s all rolled up, press your strudel together gently.
- Place it on a baking try and bake in the preheated oven for about 20 minutes or until golden brown.
- For the ice cream stir 3/4 cup sugar and 3 tablespoons water in heavy medium saucepan over medium heat until sugar melts. Increase heat to high and boil without stirring until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes.
- Immediately add milk (mixture will bubble vigorously). Add cream and salt. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil, stirring to dissolve any caramel bits. Let cool for 10 minutes.
- Whisk yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture.
- Return mixture to same saucepan. Stir over medium heat until slightly thickened and candy thermometer registers 80 degrees, about 6 minutes (do not boil). Strain custard into medium bowl. Cover and chill until cold, at least 4 hours. DO AHEAD Custard can be made 1 day ahead. Keep chilled.
- Process custard in ice cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze. DO AHEAD Can be made 4 days ahead. Keep frozen.