Winter beet and apple strudel
Chase away the winter chill with this comforting beetroot and apple strudel, drizzled with a delicate sauce that whispers of Japan. The perfect balance of earthy and sweet notes will wrap you in layers of cosy comfort.
Preparation
Step 1
30 ml rapeseed oil – 150 g wheat flour – 1 tsp rice vinegar – 30 ml water
Mix the ingredients for the pastry thoroughly with half the oil for about 10 minutes by hand or 3 minutes in a food processor. After kneading the dough, form a ball, place it in a bowl and coat with the remaining oil. Let stand, covered, for 30 minutes.
Step 2
1 boiled beetroot – 1 apple – 40 g raisins – 40 g butter – 40 ml Kikkoman Mirin-Style Sweet Cooking Seasoning – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 pinch cinnamon – 1 pinch cardamom – 1 tbsp vanilla extract – 40 g semolina
Grate the beetroot on a coarse grater, wash and thinly slice the apple, mix in a bowl, add the raisins, then heat the butter and fry the fruit for 10 minutes.
In a separate bowl, mix the Kikkoman Mirin-Style Sweet Seasoning, Kikkoman Soy Sauce, cinnamon, cardamom, vanilla extract and chopped ginger. Add to the fried fruit and mix, adding the semolina (or gris) and beetroot.
Step 3
1 egg
Beat the egg, then roll out the pastry from step 1 thinly. Spread the filling from step 2 on top, roll it up, and brush with the beaten egg. Bake at 190 °C for 30 minutes.
Step 4
20 ml Kikkoman Naturally Brewed Soy Sauce – 60 ml honey – 30 ml Kikkoman Mirin-Style Sweet Cooking Seasoning – 20 ml sake
Put the ingredients in a pan and cook for 5 minutes.
Cut the strudel into 4 pieces (2 pieces per portion). Place a portion of warm strudel on a plate and pour sauce over it.
Recipe-ID: 1377
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
30 ml rapeseed oil – 150 g wheat flour – 1 tsp rice vinegar – 30 ml water
Mix the ingredients for the pastry thoroughly with half the oil for about 10 minutes by hand or 3 minutes in a food processor. After kneading the dough, form a ball, place it in a bowl and coat with the remaining oil. Let stand, covered, for 30 minutes.
1 boiled beetroot – 1 apple – 40 g raisins – 40 g butter – 40 ml Kikkoman Mirin-Style Sweet Cooking Seasoning – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 pinch cinnamon – 1 pinch cardamom – 1 tbsp vanilla extract – 40 g semolina
Grate the beetroot on a coarse grater, wash and thinly slice the apple, mix in a bowl, add the raisins, then heat the butter and fry the fruit for 10 minutes.
In a separate bowl, mix the Kikkoman Mirin-Style Sweet Seasoning, Kikkoman Soy Sauce, cinnamon, cardamom, vanilla extract and chopped ginger. Add to the fried fruit and mix, adding the semolina (or gris) and beetroot.
1 egg
Beat the egg, then roll out the pastry from step 1 thinly. Spread the filling from step 2 on top, roll it up, and brush with the beaten egg. Bake at 190 °C for 30 minutes.
20 ml Kikkoman Naturally Brewed Soy Sauce – 60 ml honey – 30 ml Kikkoman Mirin-Style Sweet Cooking Seasoning – 20 ml sake
Put the ingredients in a pan and cook for 5 minutes.
Cut the strudel into 4 pieces (2 pieces per portion). Place a portion of warm strudel on a plate and pour sauce over it.
Discover more
