Andy made this apple strudel from scratch as usual. Caramalising the sourdough bread with pain d’espice, sugar, butter and a touch of salt until the sourdough is crunchy and the whole thing tastes like a caramel sugary buttery spice delight. I could eat a bag of that alone.
He made the pastry which is like a filo dough but better, lets it rest, stretches it on a table cloth, adds chopped apples and that sourdough caramel mix, rolls it up, bakes it and viola. Dessert heaven which we try to do most weeks.
No comments:
Post a Comment