Beyond the strudel

Tatsuya Iwasaki

Apple soup
300 g of Golden Delicious apples in pieces
300 g of sugar syrup (prepared with 2 parts water and 1 part sugar)
60 g of lemon juice
60 g of water

Hazelnut streuzel biscuits
300 g of soft plain flour
300 g of sugar
300 g of hazelnut flour
300 g of cubed butter
a pinch of salt

Grappa ice-cream
514 g of milk
117 g of cream
100 g of sugar
24 g of dextrose
41 g of powdered milk
4 g of stabiliser
40 g of grappa

Filo pastry sheets
Filo pastry
Melted butter

Sultanas in grappa
Toasted pine nuts
Cinnamon powder




Apple soup
Close the apples in a vacuum with the lemon juice, cook in the microwave for 3/4 minutes. Cool the bag in water and ice. Blend all the ingredients and store at +4 °C.

Hazelnut streuzel biscuits
Mix all the ingredients in the planetary mixer, until the mass is smooth. Leave to rest at +4 °C, then spread on a baking sheet and bake at 150 °C for 15 minutes.

Grappa ice-cream
Heat the milk and the cream to 45 °C, then add the powdered ingredients mixed together. Heat everything to 85 °C, then cool and add the grappa. Mix and leave to rest for 12 hours. Then process in the ice-cream machine and store at -18 °C.

Filo pastry sheets
Roll out the filo pastry, brush with melted butter and cut into 10 cm squares. Fold in half, brush with the melted butter once more and fold again (obtaining a 5 cm square). Bake at 120 °C for 15 minutes.

Pour the apple soup into a bowl, place the sultanas and toasted pine nuts on one side and the crumbled streuzel biscuit on the other, sprinkled with cinnamon. Lastly, spoon the ice-cream over the sultanas and pine nuts and top with a sheet of filo pastry.