Apple strudel with whipped cream from inglourious basterds
In Inglourious Basterds, Colonel Hans Landa emphasised that Shoshanna should wait for the cream. And we absolutely agree that a dollop of vanilla scented cream brings the classic apple strudel to another level. Breadcrumbs add to the crunchy texture of this flaky dessert.
Prep time 10 minutes
Bake time 50 minutes
6 cups green apple wedges (peeled and cut to 12 wedges
¾ cup raisins
peel of 1 lemon peel, grated
¾ cup fine caster sugar
2 tsp cinnamon powder
¾ cup grounded almonds
1cup fresh breadcrumbs, finely blended
1¾ cups unsalted butter
4 sheets ready-made puff pastry
1cup double cream
2 tbsp fine caster sugar
- Combine the green apples with raisins, lemon rind, sugar, cinnamon, and almonds together well and set aside.
- Lightly toast bread crumbs with ¼ cup of butter until lightly browned or fragrant.
- Roll out the puff pastry sheet to a 10cm by 15 cm rectangle. Use the prongs of the fork to poke holes all over the pastry.
- Sprinkle ½ cup of toasted crumbs on the puff pastry.
- Mound 3tbsp of the apple filling in the centre of the pastry, leaving a 2-inch border on the top and bottom.
- Carefully fold the flap of pastry nearest you over the filling, fold in both sides and press the ends firmly together. You’ll get a roll with the sides exposed.
- Lightly brush top of the strudel with softened butter and sprinkle 2 tbsp breadcrumbs over. Place on a buttered baking tray.
- Repeat the entire process for the second strudel.
- Bake the strudels at 190°C for 20 to 25 minutes, until lightly browned.
- Using an electric beater, whip 1 cup double cream to soft peaks then add in sugar and whisk to firm peaks.
- Serve the apple strudel with a dollop of whipped cream.