This recipe was provided courtesy of the Executive Pastry Chef at Estate House in Scottsdale, Arizona. It is a perfect Mother's Day or springtime recipe!
Ingredients:
- (for the strudel)
- 1 cup of fresh strawberries (Large, diced)
- 2/3 cup of fresh rhubarb (Large, diced)
- 1 cup of granulated sugar
- 1 cup of brown sugar
- 2 star anise
- 1 bay leaf
- Black pepper to taste
- 6 -12x17 sheets of Filo dough, thawed
- 8 oz melted butter
- ½ cup of granulated sugar for dusting
- ¼ cup of powdered sugar for dusting
- (for the buttermilk ice cream)
- 14 egg yolks
- 1 lb. of granulated sugar
- 1 cup powdered milk
- 1 quart milk
- 3 cups buttermilk
- 1 cup heavy cream
Preparation:
(for the strudel)
1) Pre-heat oven to 400 degrees.
2) Combine first set of ingredients in a sauce pan and bring to a boil.
3) Continue simmering until a thick sauce is achieved.
4) Cool to room temperature.
5) Lay one filo sheet flat on plastic wrap and brush with butter.
6) Then, sprinkle a light layer of sugar over butter.
7) Place another sheet of filo on top and repeat with the remaining pastry.
8) Cut the sheets in half lengthwise.
9) Place marmalade in a piping bag and pipe a long bead 1 ½” thick, down the length of the pastry.
10) Repeat with the other half.
11) Roll the strudels up tight, using the plastic wrap underneath to help roll it up.
12) Place on a baking sheet with parchment paper.
13) Brush with butter and dust with sugar, bake to a uniform golden color, 10-15 minutes.
(For the buttermilk ice cream)
1) Combine milk, 8 oz of sugar,powdered milk in a sauce pan, bring to a simmer stirring frequently.
2) Combine remaining 8 oz of sugar and yolks in a large bowl and whisk together.
3) Slowly pour in hot milk while whisking.
4) Return to sauce pan and cook over low heat. Stir constantly with a rubber spatula.
5) When custard arrives to a thick cream consistency remove from heat and place in an ice bath, careful not to scramble eggs. If it occurs blend custard smooth.
6) Cool on the ice bath for 10 minutes then add cold buttermilk and cream.
7) Pour custard in an ice cream maker and freeze.
Serve immediately with warm strudel. Or freeze ice cream overnight for a firmer ice cream.
1) Pre-heat oven to 400 degrees.
2) Combine first set of ingredients in a sauce pan and bring to a boil.
3) Continue simmering until a thick sauce is achieved.
4) Cool to room temperature.
5) Lay one filo sheet flat on plastic wrap and brush with butter.
6) Then, sprinkle a light layer of sugar over butter.
7) Place another sheet of filo on top and repeat with the remaining pastry.
8) Cut the sheets in half lengthwise.
9) Place marmalade in a piping bag and pipe a long bead 1 ½” thick, down the length of the pastry.
10) Repeat with the other half.
11) Roll the strudels up tight, using the plastic wrap underneath to help roll it up.
12) Place on a baking sheet with parchment paper.
13) Brush with butter and dust with sugar, bake to a uniform golden color, 10-15 minutes.
(For the buttermilk ice cream)
1) Combine milk, 8 oz of sugar,powdered milk in a sauce pan, bring to a simmer stirring frequently.
2) Combine remaining 8 oz of sugar and yolks in a large bowl and whisk together.
3) Slowly pour in hot milk while whisking.
4) Return to sauce pan and cook over low heat. Stir constantly with a rubber spatula.
5) When custard arrives to a thick cream consistency remove from heat and place in an ice bath, careful not to scramble eggs. If it occurs blend custard smooth.
6) Cool on the ice bath for 10 minutes then add cold buttermilk and cream.
7) Pour custard in an ice cream maker and freeze.
Serve immediately with warm strudel. Or freeze ice cream overnight for a firmer ice cream.
