- Cooking at the table
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Free delivery from CHF 80.-
01. December 2015
To make the custard: in a small saucepan stir the cornflour into the milk with a whisk until smooth. Add vanilla paste or powder. Beat in the sugar and egg. Allow the sauce to come to the boil briefly whilst stirring continuously. Immediately transfer to a bowl by pouring through a sieve into the bowl. Cover the top with clingfilm and allow to cool. Then place in the fridge to chill.
For the filling: peel, quarter and core the apples, then cut into small cubes.
In a pan allow the sugar to melt to a light brown caramel on medium heat without stirring. Add the butter and stir well. Then add the apples and carefully cover in the caramel. Place 1/5 of the cubes on a plate for the garnish, place on one side. Allow the remainder of the cubes to cool as well.
For the strudel purses melt the butter. In turn, brush each sheet of strudel with some butter and cut into quarters. Lay the resulting quarters one on top of the other slightly displaced. Place 1/8 of the apple filling in the middle, fold the pastry upwards and press together to form a purse. Do the same with the remaining sheets of pastry. Place the purses on a baking sheet lined with baking parchment. Brush the purses with butter.
Preheat the oven to 200 degrees C fan (underneath, overhead heat 220 degrees C) and bake for 12 – 15 minutes until light brown on the middle rung.
Remove the clingfilm from the vanilla sauce and give it a good stir round with a whisk. Then arrange the still warm strudel purses on plates, dust with icing sugar and pour custard around them. Garnish with cubes of apple kept back. Serve the strudel purses immediately.
Instead of the custard, a vanilla ice cream or apple sorbet would also go with the strudel purses.
Annemarie Wildeisen's KOCHEN