Apfelstrudeltürmchen

Name: Apfelstrudeltürmchen
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 40 g flaked almonds; 2 Apples (e.g. Granny Smith); 80 g Sugar; 7-10 Tbsp juice of 1/2 lemon; 2 TABLESPOONS Raisins; 1 TABLESPOON Butter; 4 scoops of vanilla ice cream; 1 TEASPOON Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
40 g flaked almonds
2 Apples (e.g. Granny Smith)
80 g Sugar
7-10 Tbsp juice of 1/2 lemon
2 TABLESPOONS Raisins
1 TABLESPOON Butter
4 scoops of vanilla ice cream
1 TEASPOON Icing sugar

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Remove 4 sheets, wrap the remaining filo pastry sheets in foil, store in the refrigerator and process in a timely manner.
2
Roast the flaked almonds in a pan without fat, remove. Wash apples, remove seeds and cut into 8 slices. Caramelise the sugar in a pan, deglaze with lemon juice. Let the apple slices and raisins steep in the caramel for about 4 minutes while turning.
3
Cool down on a kitchen roll and drain.
4
Drain butter in a pot. Cut filo pastry sheets in half, press them together roughly and place the "pastry fans" on 2 baking trays. Brush the dough with liquid butter and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
5
manufacturer) bake for about 5 minutes until golden brown, remove from the oven and allow to cool.
6
Arrange 2 pastry fans and 2 apple slices in layers on plates with a ball of vanilla ice cream. Decorate with raisins and flaked almonds. Dust the strudel towers with icing sugar.