Winter spiced beetroot and apple strudel
Chase away the winter chills with this comforting beetroot and apple strudel dessert, 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 and knead for about 10 minutes by hand or 3 minutes in a food processor with a dough hook. After kneading, form into a ball, place in a bowl and coat with the remaining oil. Let stand, set aside covered, for 30 minutes.
Step 2
1 boiled beetroot – 1 apple – 40 g raisins – 40 g butter – 40 ml Kikkoman Mirin-Style Sweet Seasoning – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 pinch of cinnamon – 1 pinch of cardamom – 1 tbsp vanilla extract – 1 tsp fresh ginger – 40 g semolina
Grate the beetroot on a coarse grater and wash and thinly slice the apples. Heat the butter and fry the apples and raisins 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 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 it 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 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
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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 and knead for about 10 minutes by hand or 3 minutes in a food processor with a dough hook. After kneading, form into a ball, place in a bowl and coat with the remaining oil. Let stand, set aside covered, for 30 minutes.
1 boiled beetroot – 1 apple – 40 g raisins – 40 g butter – 40 ml Kikkoman Mirin-Style Sweet Seasoning – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 pinch of cinnamon – 1 pinch of cardamom – 1 tbsp vanilla extract – 1 tsp fresh ginger – 40 g semolina
Grate the beetroot on a coarse grater and wash and thinly slice the apples. Heat the butter and fry the apples and raisins 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 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 it 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 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.
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