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Apple and ginger strudel with ginger custard
Apple and ginger strudel with ginger custard
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Prep Time:
65 minutes
Cook Time:
40 minutes
Total Time:
105 minutes
Indulge in luxurious ginger custard with classic apple strudel.
Ingredients:
  • 5 Granny Smith apples
  • 150g caster sugar
  • Zest and juice of 1 lemon
  • 40.00 ml chopped stem ginger in syrup (see note)
  • 52.80 gm ginger marmalade (see note) (or regular orange marmalade)
  • 27.20 gm sultanas
  • 100g good-quality ginger biscuits (see note), finely crushed in a processor
  • 10 sheets filo pastry
  • 80g unsalted butter, melted, cooled
  • Icing sugar, to dust
  • 3 egg yolks
  • 2.50 gm cornflour
  • 2.50 gm ground ginger
  • 55g caster sugar
  • 300ml milk
  • 40.00 ml finely chopped stem ginger in syrup (see note)
Instructions:
  • Heat your oven to 180C.
  • Prepare the apples by peeling, coring, and thinly slicing them. Combine the apples in a large pan with sugar, lemon zest and juice, ensuring they are evenly coated. Cook on medium-low heat for 6-8 minutes, stirring occasionally until the apples soften. Remove from heat, strain any extra liquid for the custard later. Mix in stem ginger, marmalade, sultanas, and half the biscuits. Let the mixture cool.
  • Place 2 filo sheets on a work surface, overlapping slightly to create a 30cm x 45cm rectangle. Brush with butter and sprinkle 1 tablespoon of the remaining biscuits. Repeat this step to form 5 layers (10 sheets total). Spread the apple mixture along one long side of the pastry, leaving 4cm at each end and rolling it into a sausage shape. Put the strudel seam-side down on a lined baking sheet, brush the top with butter, and bake for about 30 minutes or until golden.
  • In a bowl, combine egg yolks, cornflour, ground ginger, and sugar. Heat milk until just below boiling in a pan. Slowly add hot milk to egg mixture while whisking, then transfer to a saucepan.
  • Simmer gently for 2-3 minutes until thickened. Strain the mixture through a sieve into a bowl, then fold in chopped stem ginger and 3-4 tablespoons of the reserved apple liquid. Cover closely with plastic wrap to keep a smooth texture.
  • Take the strudel out of the oven and place it on a serving platter. Sprinkle with powdered sugar and serve hot with the ginger custard.

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