Curly strudel with custard ice-cream

Iside De Cesare


For the dough
500 g of manitoba flour
175 g of water
20 g of honey
Lard for brushing

For the filling
8 apples
60 g of sugar
Sponge cake
50 g of sultanas

For the ice-cream
500 g of milk
250 g of cream
140 g of egg yolks
150 g of sugar
Pieces of chocolate
Sponge cake dampened with Alchermes



For the ice-cream
Make some custard with the milk, cream, egg yolks and sugar, then add the sponge cake and the pieces of chocolate.

For the filling
Toss the apples with the sugar, add the sultanas, the cinnamon and the cubed sponge cake. Leave to rest.

For the strudels
Mix the ingredients until you obtain a firm dough. Leave to rest, then roll out a very fine sheet and brush with the melted lard. Roll up, cut into rings and make the strudels. Insert the filling and bake at 185 °C until golden. Sprinkle with icing sugar.

Serve the strudels hot, accompanied by the custard ice-cream.


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Iside De Cesare

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Eggs "alla Carbonara"
A recipe presented at
Identità Milano 2012