Mediterranean apple strudel with apricot sorbet

4 servings

Ingredients

Quantity Ingredient
900 grams Apples; (2lbs)
2 tablespoons Honey
1 small Stic cinnamon
½ Vanilla pod
Icing sugar
Olive oil
Roll of filo pastry
450 grams Dried apricots; (1lb)
100 grams Sugar; (4 oz)
1 Lemon
Cinnamon stick
2 Fresh bay leaves
500 millilitres Water; (1/2 litre)
1 pinch Turmeric

Directions

FOR THE APRICOT SORBET

Peel and quarter the apples. Caramelise the olive oil and honey in a hot frying pan. Add the apples and cook for 3-4 minutes, rest and cool.

Unwrap the filo pastry, place 2 sheets ontop of each other on a board.

Spoon the apple mixture on to the top end of the filo and wrap up tightly.

Brush with olive oil and sprinkle with icing sugar.

Bake in a hot oven at 200øC/400øF/gas mark 6 for 5-10 minutes, until golden colour.

For the sorbet: Put everything in a pan and leave to simmer for 20 minutes until soft. Drain liquid and reserve. Liquidise the pulp, if too thick add some of the reserved liquid and put on a frozen tray in the freezer. When solid cut into cubes and process until sorbet breaks up. Freeze in a metallic container.

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