Este strudel de maçã é uma reinterpretação elegante de um clássico europeu. A massa filo estaladiça envolve um recheio suculento de maçã com amêndoas, aromatizado com lima e um toque surpreendente de pimenta rosa. Servido com um creme de baunilha aveludado e um coulis de manga vibrante, é uma sobremesa sofisticada que equilibra na perfeição texturas e sabores.

Ingredientes

  • 2 Maçãs granny smith descascadas, descaroças e cortada em pequenos cubos.
  • 1 Mão cheia de amêndoas laminadas e tostadas na frigideira.
  • 1 Noz de manteiga
  • Raspa de 1 lima
  • 6 Grãos de pimenta rosa
  • 50gr Açúcar
  • 2 Folhas de massa filo
  • 50ml Rum
  • Açúcar em pó QB
  • Canela QB

Preparação

  1. Comece por polvilhar os cubinhos de maçã com a raspa de lima, um pouco do seu sumo e reserve.
  2. Num tacho com a noz de manteiga, adicione a maçã, as amêndoas tostadas, o açúcar, o rum, mexa sempre até obter uma textura consistente,retire do lume e reserve.

Creme de Baunilha

Ingredientes

  • 200ml Leite
  • 1 Vagem de baunilha
  • 50gr Açúcar
  • 2 Colheres chá amido de milho
  • 1 Gema de ovo

Preparação

  1. Retire as sementes da vagem de baunilha, misture com o leite e ferva.
  2. Quando o leite ferver, juntar o amido de milho com a gema de ovo dissolvida num pouco de leite frio, mexa sem parar até obter uma textura cremosa. (reserve)

Coulis de Manga

Ingredientes

  • 1 Manga cortada em pequenos cubos
  • 100gr Açúcar

Preparação

  1. Triture a manga com o açúcar até obter uma textura cremosa.
  2. Estenda a folha de massa filo e pincele com manteiga derretida clarificada.
  3. Coloque o recheio de maçã sob a massa filo e enrole.
  4. Leve ao forno pré aquecido  a 180 graus durante 15 minutos.
  5. Retire do forno e apare o rolo de strudel.
  6. Emprate, começando por colocar no prato uma colherada de creme de baunilha, o strudel de maçã por cima finalizando com o couli de manga, polvilhe com açúcar, canela.

From our kitchen to yours, here’s an elegant take on a classic dessert, freshly translated for you to create a little magic at home.

Apple Strudel with Vanilla Cream

This recipe reimagines the classic apple strudel, using light and crispy filo pastry instead of the traditional hand-stretched dough. This modern twist makes the dessert incredibly accessible for home bakers while delivering a wonderfully satisfying crunch. The filling is a delightful medley of tart Granny Smith apples, toasted almonds, and a hint of zesty lime, with the surprising addition of pink peppercorns lending a subtle, fruity spice that beautifully complements the sweet apples.

The dish is elevated from a simple pastry to a truly show-stopping dessert by its accompaniments. A velvety, homemade vanilla cream (crème à l’anglaise) provides a rich and comforting base, its smoothness contrasting perfectly with the crisp strudel. To add a vibrant, tropical note, a simple yet effective mango coulis brings a burst of fresh, fruity sweetness that cuts through the richness and ties all the elements together.

The final presentation is as impressive as the flavours. Layering the vanilla cream, the warm strudel, and the bright mango coulis creates a dessert that is not only delicious but also visually stunning. It’s a sophisticated and well-balanced dish, perfect for impressing guests or for a special weekend treat.

Apple Strudel

Ingredients

  • 2 Granny Smith apples, peeled, cored, and cut into small cubes
  • A handful of flaked almonds, toasted in a dry pan
  • A knob of butter
  • Zest of 1 lime
  • 6 pink peppercorns, lightly crushed
  • 50g sugar
  • 2 sheets of filo pastry
  • 50ml rum
  • Icing sugar, for dusting
  • Ground cinnamon, for dusting
  • Clarified melted butter, for brushing

Preparation

  1. Start by preparing the apples: sprinkle the apple cubes with the lime zest and a little lime juice. Set aside.
  2. In a saucepan, melt the knob of butter. Add the apple cubes, toasted almonds, sugar, and rum. Stir continuously until the mixture thickens and the apple is tender. Remove from the heat and set aside to cool.

Vanilla Cream

Ingredients

  • 200ml milk
  • 1 vanilla pod
  • 50g sugar
  • 2 tsp cornflour (cornstarch)
  • 1 egg yolk

Preparation

  1. Split the vanilla pod and scrape out the seeds. Add the seeds and the pod to the milk in a saucepan and bring to a boil.
  2. While the milk is heating, mix the cornflour with the egg yolk, diluted with a little cold milk to form a smooth paste.
  3. Once the milk boils, remove the vanilla pod. Pour a little of the hot milk into the egg yolk mixture, whisking constantly. Then, pour this mixture back into the saucepan with the rest of the milk. Cook over a low heat, stirring continuously, until it thickens to a creamy, custard-like consistency. Do not allow it to boil. Set aside.

Mango Coulis

Ingredients

  • 1 ripe mango, cut into small cubes
  • 100g sugar

Preparation

  1. Blend the mango with the sugar in a food processor or with an immersion blender until a smooth, creamy texture is achieved.

Assembly

  1. Lay out one sheet of filo pastry and brush it with clarified melted butter. Place the second sheet on top and brush it with butter as well.
  2. Spoon the cooled apple filling along one edge of the filo pastry and roll it up tightly.
  3. Place the strudel on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for about 15 minutes, or until golden and crisp.
  4. Remove from the oven and trim the ends of the strudel for a neat presentation.
  5. To serve, spoon some of the vanilla cream onto a plate. Place a slice of the warm apple strudel on top. Finish with a drizzle of the mango coulis and a dusting of icing sugar and cinnamon.