Apple Strudel with Black Sesame Glaze

 Apple Strudel with Black Sesame Glaze Recipe

This recipe offers a delightful twist on the classic apple strudel with the addition of a nutty and slightly savoury black sesame glaze. The warm, spiced apples encased in flaky pastry, drizzled with the unique glaze, create a truly memorable dessert.

Yields: 8 servings

Prep time: 30 minutes

Cook time: 40-45 minutes

Ingredients:

For the Filling:

• 6 medium apples (such as Honey-crisp, Fuji, or Gala), peeled, cored, and thinly sliced
• ¼ cup granulated sugar
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 tablespoons lemon juice
• ½ cup raisins (optional)
• ½ cup chopped walnuts or pecans (optional)
• 2 tablespoons unsalted butter, melted

For the Strudel:

• 6 sheets phyllo dough, thawed according to package instructions
• ½ cup unsalted butter, melted, for brushing

For the Black Sesame Glaze:

• ¼ cup powdered sugar
• 1 tablespoon black sesame seeds, toasted and finely ground
• 1-2 teaspoons milk or water

Equipment:

• Large mixing bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Pastry brush
• Small bowl for glaze

Instructions:

Prepare the Apple Filling:

1. In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, ginger, and nutmeg.
2. Stir in the lemon juice to prevent browning and add a touch of brightness.
3. If using, add the raisins and chopped nuts to the apple mixture and toss to combine.
4. Set aside while you prepare the phyllo dough.

Assemble the Strudel:

1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
2. Gently unroll the thawed phyllo dough. Keep the stack covered with a slightly damp kitchen towel to prevent it from drying out and becoming brittle.
3. Place one sheet of phyllo dough on a clean surface. Brush it lightly with melted butter.
4. Layer a second sheet of phyllo on top and brush with melted butter. Repeat this process until you have used all six sheets of phyllo.
5. Spoon the apple filling in a line down the centre of the phyllo stack, leaving about a 2-inch border on all sides.
6. Fold the longer sides of the phyllo over the filling.
7. Fold in the shorter ends to enclose the filling completely.
8. Carefully transfer the assembled strudel to the prepared baking sheet, seam-side down.
9. Brush the top of the strudel generously with the remaining melted butter.

Bake the Strudel:

1. Bake in the preheated oven for 40-45 minutes, or until the strudel is golden brown and the filling is bubbly.
2. If the top starts to brown too quickly, you can loosely tent it with aluminium foil.
3. Let the strudel cool slightly on the baking sheet before slicing and serving.

Prepare the Black Sesame Glaze:

1. While the strudel is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and the finely ground toasted black sesame seeds.
2. Gradually add milk or water, one teaspoon at a time, whisking until you reach a smooth, drizzable consistency.

Serve:

1. Slice the warm apple strudel into individual portions.
2. Drizzle generously with the black sesame glaze before serving.
3. Serve warm, optionally with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of extra powdered sugar.

Nutrition Information (estimated per serving):

• Calories: 250-350 kcal (depending on filling and glaze amount)
• Protein: 3-5g
• Fat: 12-18g
• Saturated Fat: 6-9g (depending on butter amount)
• Carbohydrates: 35-45g
• Sugar: 20-25g (naturally occurring and added)
• Fiber: 3-5g
• Sodium: 50-100mg (depending on butter)

Note: This is an estimated nutritional breakdown and can vary based on the specific ingredients and quantities used.

Tips for Perfect Apple Strudel with Black Sesame Glaze:

• Choose the right apples: Use firm apples that hold their shape during baking, such as Honey-crisp, Fuji, Gala, or Granny Smith. A mix of sweet and tart varieties can also add complexity.
• Don't overfill the strudel: Too much filling can make the phyllo dough tear and the strudel difficult to roll.
• Work quickly with phyllo: Phyllo dough dries out easily, so keep it covered with a damp towel while you are working.
• Brush thoroughly with butter: Generous brushing with melted butter is key to achieving a flaky and golden-brown crust.
• Toast the sesame seeds: Toasting the black sesame seeds before grinding enhances their nutty flavour and aroma for the glaze. Toast them in a dry pan over medium heat until fragrant, being careful not to burn them.
• Grind the sesame seeds finely: Finely ground sesame seeds will create a smoother glaze. You can use a spice grinder or a mortar and pestle.
• Adjust the glaze consistency: Add milk or water gradually to the powdered sugar and ground sesame seeds until you reach your desired drizzling consistency.
• Let it cool slightly: Allow the strudel to cool for about 10-15 minutes after baking before slicing. This helps the filling set slightly and makes it easier to cut.
• Make ahead (partially): You can prepare the apple filling a day in advance and store it in the refrigerator. Assemble and bake the strudel just before serving for the best texture.
• Variations: Feel free to experiment with other additions to the apple filling, such as dried cranberries, chopped almonds, or a pinch of cardamom. You can also adjust the spices to your preference.

Enjoy this unique and flavourful Apple Strudel with Black Sesame Glaze!