Apple Strudel Sweets with Vanilla Espuma
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 12 mins |
| Total Time | 3 hrs 42 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 ml milk
- 1 vanilla pod (s)
- 1 ½ tablespoon sugar
- 2 sheets gelatin
- 2 apples
- 2 tablespoon lemon juice
- 30 g sultanas
- 30 g almond sticks
- 2 tablespoon sugar
- 1 pinch cinnamon
- 3 strudel sheets
- 2 tablespoon butter
- 100 g apricot jam
- 30 g pistachios
Print Recipe
Pin Recipe Instructions
- For the espuma, boil the milk with the slashed and scraped-out vanilla pod and the sugar in a small saucepan. Let the vanilla pod steep for another 10 minutes.
- In the meantime, soak the gelatine in cold water. Remove the vanilla and dissolve the squeezed gelatine in the warm milk. Pour everything through a very fine sieve into the whiper. Close the whiper and immediately screw in 2 capsules. Shake the whiper vigorously and place it upside down in the refrigerator for 3 hours.
- Peel and quarter the apples and remove the core. Cut the apples into small cubes and mix immediately with the lemon juice, almond sticks, sultanas, sugar and cinnamon in a bowl.
- Quarter the pastry sheets and cover with a damp cloth. Place the pastry sheets on a worktop so that one point is facing forward. Brush the edges of the dough with a little melted butter. Place a tablespoon of the filling on each of the dough and roll up from the tip. Twist the ends together a little. Place the candies on a parchment-lined baking sheet. Preheat the oven to 200 ° C and bake the candies on the second rack from the bottom for 12-15 minutes.
- Meanwhile let the apricot jam melt in a saucepan over medium heat. Brush the pastries with the jam while they are still hot and sprinkle with chopped pistachios.
- Sprinkle a dab of Espuma on each plate, put on 2 apple strudel candies and serve.
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