Botrytis Recipes

Apple Strudel and warm vanilla custard

Match with German Auslese

Food and Wine Matching - Apple Strudel

Serves

Dessert for six

Ingredients

  • 6 sheets of filo pastry
  • 60g melted butter
  • 4 Granny Smith apples
  • Squeeze of lemon juice
  • ½ cup castor sugar
  • 2/3 cup raisins
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp all spice
  • ½ cup toasted coconut flakes
  • Vanilla custard to serve

Method

  1. Toast the coconut in a hot pan, stirring constantly. When lightly coloured, remove from heat and set aside.
  2. Peel and core apples, thinly slice them and mix with the raisins, sugar, lemon juice and spices.
  3. Lay out the first sheet of filo on a clean, dry tea towel, brush with the melted butter and sprinkle with a little coconut.
  4. Lay the next sheet of filo on top and repeat the process until all the filo is used, holding back a little coconut to use as a garnish.
  5. Place the apple mixture evenly along one side of the pastry, tuck the ends over and roll, using the tea towel to stabilise.
  6. Place the strudel on a baking tray and brush with the remaining melted butter. Bake at 180°C for 40 minutes.
  7. Remove and garnish with remaining toasted coconut and a dusting of icing sugar. Slice and serve with the warmed custard.

Wine match

Schloss Vollrads Auslese Rheingau Germany, Botrytis Riesling 2009

Schloss Vollrads

Auslese Rheingau GERMANY,
Botrytis Riesling 2009 375mL

This rare and beautiful Auslese Riesling shows fresh apricot, violet, honey aromas and flavours, lovely viscosity and minerality. It finishes long and sweet with fresh, crisp acidity. A superb dessert or apéritif wine.

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