Apple strudel with a twist

Ingredients for 4 servings:

• 4 sheets of puff pastry, frozen, thawed
• 2 m.-sized apples, e.g. Elstar
• 1 lime(s), organic
• 2 tbsp lemon juice
• 3 tbsp sugar
• 100 ml white wine, semi-dry, OR alternatively:
• 1 tbsp lemon juice and
• 100 ml water (if children are eating with you)
• 200 g sour cream
• 2 tbsp honey OR:
• 1 tbsp powdered sugar, heaped
• 1 sprig of mint
• 60 g Camembert(s)
• 4 tsp almonds, chopped
• some flour
• some milk OR: egg whites
• 4 scoops of ice cream, e.g. B. Vanilla

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

has everything a dessert needs

Peel the apples and cut into wedges (12 wedges each). Toss in lemon juice. Boil the butter, sugar, and white wine (or water and a little lemon juice for children) over medium heat until syrupy. Add the apple slices and let them soak in the syrup for about 2 minutes on each side (turn carefully!), then keep warm. Roll out the thawed puff pastry sheets on a floured surface so that when cut in half crosswise, one sheet forms two equal-sized squares. Brush one square with a little milk or egg white. From the second square, use a 6 cm diameter ring (cookie cutter, serving ring, or similar) to cut out a circle and place it on top of the first square (diagonally offset if necessary). Alternate two apple slices in the circle, then place a thin slice (5-6 mm) of cheese on top. Layer again, offset by 90°, in the same way. Finish with a layer of apple slices. If desired, quarter the cut-out circles, spread them, and cover or decorate the corners of the puff pastry squares with them. Bake the puff pastry squares in a preheated oven at approx. 200°C for approx. 15-20 minutes until crispy brown. Roast the chopped almonds in a pan over low heat without fat. For the dip: Grate the lime zest and squeeze the lime juice. Combine the sour cream, honey, grated lime zest, and juice in a bowl. Pick the mint leaves and add them to the bowl, except for a few leaves for garnishing. Finely chop with a knife or puree with a hand blender. After baking, arrange on plates. Spoon a generous dollop of the lime and mint sour cream on top, sprinkle with the toasted almonds, and garnish with mint leaves. Serve the dessert with a scoop of vanilla ice cream. My tip: Everything except the baking can be prepared in advance. If you reduce the ingredients—that is, divide the puff pastry sheets into smaller squares and cut the apple slices/Camembert into cubes—this recipe also works well for finger food or party snacks!