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Sous Vide Aussie Christmas Strudel Recipe

Sous vide aussie strudel

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From the ISVA Editors

This sous vide Christmas Strudel is Aussie style. It uses a sous vide fruit filling and vacuum infused fruits for additional flavor. Once you make this, you won't want any other kind of strudel!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Aussie Christmas Strudel Recipe

  • Published: October 27, 2021
  • By Mark Webb B.Sc. (The AromaScienceGuy )
  • Total Time: 30 - 60 minutes
  • Cooks: 64°C (147.2°F) for 30 - 60 minutes
  • Serves: 1 Strudel

Ingredients for Sous Vide Aussie Christmas Strudel

  • For the Sous Vide Fruit

  • 200g fresh tart apples - Granny Smith or Golden Delicious combined with the juice of a lemon.
  • 200g fresh cut rhubarb stalks combined with sufficient strawberry balsamic vinegar & Raspberry vinocotta in equal portions to cover.
  • 100g Riberry's 
  • For the Vacuum Infused Fruit 

  • 200g combination of dried fruit medley (peaches, sultanas, apples, pears, apricots) with additional dried apricots, dried cranberries and soft dried figs soaked in VSPO French Brandy and 10x vanilla extract.
  • For the Strudel

  • 1 Single fresh strawberry gum leaf
  • Commercial (shop bought) puff pastry 
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Cooking Instructions for Sous Vide Aussie Christmas Strudel

For the Sous Vide Fruit

Combine the tart apples with juice, rhubarb mixture and Riberry's in a mixing bowl.

Cook at 64°C (147.2°F) for minimum of 30 minutes - 1 hour, checking at 30 minutes for texture of fruit (note - apples will be the determining factor).

Refrigerate until needed.

For the Vacuum Infused Fruit

Combine all ingredients.

Vacuum seal in sous vide pouch.

Put sealed bag in the refrigerator for several days. 

For the Strudel

Preheat oven to 190°C (350°F)

Combine the sous vide fruit, vacuum infused fruit and the strawberry gum leaf in a mixing bowl.

Assemble the strudel by laying down a sheet of puff pastry and spooning in a sufficient amount of the combined fruit mix. 

Wrap pastry over itself making sure to get a good tight wrap over the fruit mixture. 

Egg wash surface and slice vent holes across pastry. Dust with small amount of sugar. 

Line baking tray with baking paper (or grease tray) and place strudel onto tray.

Bake at 190°C (350°F) for 30 mins (fan forced) or longer in conventional oven until pastry is golden brown. 

Remove from oven and cool for 5 minutes before plating up. 

Serve with thick cream or ice cream.

ENJOY!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Dessert, Fruit, ISVA Sous Vide Recipe Collection, Sous Vide Dessert , Sous Vide Fruit , Sous Vide Fruit and Vegetables, Sous Vide Recipes

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