Recipe Tip: Apple Strudel with Vanilla Ice Cream and Pumpkin Seed Oil
Top Recipe for 6 Persons by Gerhard Fuchs. All ingredients and tips for getting it right. This classic Viennese dessert is served by chef Gerhard Fuchs in the Styrian style: with a drizzle of green-gold pumpkin-seed oil and a scoop of vanilla ice cream.
- 250 gplain flour, plus extra to dust
- 125 mllukewarm water
- 1egg yolk, lightly beaten
- 1 pinch(es)salt
- 20 mlvegetable oil, plus extra to brush
- 6baking apples, peeled, cored and quartered
- juice from one lemon
- 60 gbutter, plus extra (melted) to brush
- 80 gbreadcrumbs
- tablespoonsugar (to taste)
- pinch(es)ground cinnamon
- 75 graisins, soaked in rum
- 1 tablespoonicing sugar, to serve
- 250 mlwhipping cream
- 250 mlwhole milk
- 2vanilla pods
- 3egg yolks
- 100 gsugar
- pumpkin seed oil, for drizzling
Step 1Put all the ingredients in a large bowl and mix to bring the dough together.
Step 2Turn out and knead into a smooth dough, form into a ball, brush with oil and leave to rest at room temperature for at least 2 hours.
Step 3Cut the apples into 0.5cm slices and put in a large bowl with the lemon juice.
Step 4Heat the butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown.
Step 5Loosely mix the apples and butter crumbs with the remaining ingredients. I am very sparing with cinnamon (and I don't use cloves at all – otherwise the flavour of the apples is lost).
Step 6Preheat the oven to 160°C. Generously flour a clean fine muslin cloth and roll out the rested strudel dough as thinly as you can.
Step 7Sprinkle the strudel dough loosely with the filling. Using the cloth to help, roll up the strudel firmly.
Step 8Place on a baking tray, brush with melted butter and bake in the oven until golden brown, about 1 hour. Sprinkle with icing sugar before serving.
Step 9Alternatively, you can bake the strudel in a buttered tin and baste the top with milk. This version makes the strudel even juicier, and also creates a beautiful milk caramel crust.
Step 10Pour the cream and milk into a medium saucepan over a medium heat. Cut the vanilla pods in half lengthwise and scrape out the pulp. Add the vanilla pulp and pods to the pan and bring to simmering point. Strain and set aside.
Step 11Whisk the egg yolks and sugar in a bowl until pale and frothy. Stir in the rum.
Step 12Strain the warm vanilla cream mixture into the bowl with the egg/sugar mixture and mix well (remove the vanilla pods).
Step 13Pour the mixture into a clean pan over a low heat and stir constantly with a wooden spoon until the mixture thickens to a custard, about 10 minutes. Do not overheat.
Step 14Allow the custard mixture to cool, transfer to an ice cream maker and churn until frozen. Serve drizzled with pumpkin seed oil.