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Sink your spoons into caramelized pastry and Modì apple cubes, between layers of crème anglaise and whipped cream accompanied with the sparkling aroma of lemon and spicy cinnamon.
Our Christmas dessert takes its inspiration from classic strudel, but revisited as a mouth-watering cup with a double heart, both crunchy and velvety.
Merry Christmas!
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Strudel-scented apple cups
Finger Food,Occasions,Desserts
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Ingredients for 4 -6 cups
Puff pastry 230 g (4.5 Oz, 1 roll)
Modì Apples| 2
Sultanas | 3 tablespoons
Brown sugar | 2-3 tablespoons (according to taste)
Grated peel of 1 lemon, untreated
Pine seeds | 2 tablespoons
Cinnamon powder | 2 teaspoons
Butter qs
Brandy qs
Caster sugar qs
For the crème anglaise
4 egg yolks
Fresh semi-skimmed milk | 150 g (5 Oz)
Fresh cream | 200 g (7 Oz)
Granulated sugar | 70 g (2.5 Oz)
To decorate: whipped cream, cinnamon and crumbled puff pastry.
Modì Apples| 2
Sultanas | 3 tablespoons
Brown sugar | 2-3 tablespoons (according to taste)
Grated peel of 1 lemon, untreated
Pine seeds | 2 tablespoons
Cinnamon powder | 2 teaspoons
Butter qs
Brandy qs
Caster sugar qs
For the crème anglaise
4 egg yolks
Fresh semi-skimmed milk | 150 g (5 Oz)
Fresh cream | 200 g (7 Oz)
Granulated sugar | 70 g (2.5 Oz)
To decorate: whipped cream, cinnamon and crumbled puff pastry.
Preparation
Peel, core and dice the apples.
Make small holes in the puff pastry with the prongs of a fork and sprinkle caster sugar over it. Bake at 190°C (375°F, ventilated oven) for 15 minutes until golden brown.
In a bowl, mix the apples, sugar, cinnamon, lemon peel and pine seeds (coarsely chopped). Add the sultanas, previously soaked for a few minutes, to the liqueur.
Leave the mixture to marinate for 30 minutes.
Melt a knob of butter in a pan, add the apples and cook them until soft (if necessary add a few tablespoons of water).
Crème anglaise. Heat the milk with the cream. In a small pan mix the egg yolks and the sugar for 2 minutes and dilute slowly with the warm milk mixture, then heat it mixing constantly until the cream thickens: it will be ready when it coats the back of the spoon.
Finally, filter it with a wire strainer.
Compose the cups. Pour a couple of tablespoons of crème anglaise into the bottom of the cups.
Cut the puff pastry into pieces and spread it over the crème, cover it with a layer of cooked apples and then another layer of puff pastry. Finish off with the whipped cream, topped with a pinch of cinnamon powder. Put the cups in the fridge. Before serving, decorate the cups with some crumbled puff pastry.
Make small holes in the puff pastry with the prongs of a fork and sprinkle caster sugar over it. Bake at 190°C (375°F, ventilated oven) for 15 minutes until golden brown.
In a bowl, mix the apples, sugar, cinnamon, lemon peel and pine seeds (coarsely chopped). Add the sultanas, previously soaked for a few minutes, to the liqueur.
Leave the mixture to marinate for 30 minutes.
Melt a knob of butter in a pan, add the apples and cook them until soft (if necessary add a few tablespoons of water).
Crème anglaise. Heat the milk with the cream. In a small pan mix the egg yolks and the sugar for 2 minutes and dilute slowly with the warm milk mixture, then heat it mixing constantly until the cream thickens: it will be ready when it coats the back of the spoon.
Finally, filter it with a wire strainer.
Compose the cups. Pour a couple of tablespoons of crème anglaise into the bottom of the cups.
Cut the puff pastry into pieces and spread it over the crème, cover it with a layer of cooked apples and then another layer of puff pastry. Finish off with the whipped cream, topped with a pinch of cinnamon powder. Put the cups in the fridge. Before serving, decorate the cups with some crumbled puff pastry.
The Apple
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