APPLE & DRUNKEN CHERRIES STRUDEL

 

Ingredients for 6
- 1kg apples, peeled, cored, sliced
- 1tin Morello cherries, drained
- 100g (1/2 cup) caster sugar
- 2 tablespoons fresh lemon juice
- 150ml Kirsch or Cherry
- ½ tsp ground cinnamon
- Melted butter, to grease
- 10 sheets filo pastry
- 60g butter, melted
- 100g almond meal
Pure icing sugar, to dust
Whipped cream, to serve

PREPARATION

Soak cherries into Cherry and set aside overnight to macerate.
On the next day, drain cherries and keep Cherry. Pre-cook apples with lemon juice, Cherry, cinnamon and sugar. Add cherries when done.
Preheat oven to 180ºC. Line a tray with baking paper. Place the filo on a clean work surface. Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter.
Bake for 25 minutes or until golden. Dust with icing sugar. Serve with whipped cream.

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TARTE TATIN

Ingredients
Pastry
- 250 g flour,
- 125 g butter, cubed
- Pinch of salt,
Caramelized apples
- 8 apples, peeled, quartered and cored
- 120g butter
- 120g sugar

PREPARATION
Pastry dough
Put all ingredients in a large bowl. Work butter from the tip of your fingers. Don’t allow it to be fully integrated to the flour. Use a few table spoons of cold water to bring dough together. Small pieces of butter must remain.
Wrap the dough in cling film and place it in the fridge.
Caramelized apples
Preheat oven at 180°C.
Using an oven resistant dish, make a caramel with butter and sugar.
Place apples inside – do not hesitate to over garnish as they will collapse - and cook on low heat for 30 minutes.
Roll out pastry. Cover apples and put remaining dough inwards. Perforate dough.
Bake for 35 minutes.
Remove dish from the oven, let it cool slightly (10 minutes) and unmold.
Serve slices of tarte tatin with a generous dollop of creme fraiche or ice cream.