Winter spiced beetroot and apple strudel

Total time85 mins

15 minspreparation time

40 minscooking time

30 minsproving time

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.

Ingredients

2 portion(s)

Cake:

30 ml

rapeseed oil

150 g

wheat flour

1 tsp

rice vinegar

30 ml

water

egg

Filling:

40 g

butter

40 g

semolina

apple

boiled beetroot

1 pinch

of cinnamon

1 tbsp

vanilla extract

1 pinch

of cardamom

40 ml

Kikkoman Mirin-Style Sweet Seasoning

40 g

raisins

1 tsp

fresh ginger

30 ml

Kikkoman Naturally Brewed Soy Sauce

Sauce:

20 ml

Kikkoman Naturally Brewed Soy Sauce

60 ml

honey

30 ml

Kikkoman Mirin-Style Sweet Seasoning

20 ml

sake

Nutritional facts (per portion):4048 kJ / 967 kcal

38.7 gFat

20 gProtein

134.9 gCarbohydrates

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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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Mirin-Style Sweet Seasoning

30 ml rapeseed oil – 150 g wheat flour – 1 tsp rice vinegar – 30 ml water

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

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends