Bonfire Strudel with Cardamom Custard

I've wanted to make apple strudel for a little while, but with a slight difference. This is what happens when you hate seeing a surplus of apples go to waste.....an apple 'something or other' is baked every weekend!

Today I've made a bonfire strudel with cardamom custard....essentially it's an apple toasty!  I think I saw something on Masterchef Australia recently where the challenge was to make a dish using bread and Breville jaffle maker.....and this is what got me thinking.

The apple strudel mix is really easy to make and even on it's own, without the pastry, it's totally delicious!  Once again I'm going to use what I have in the cupboard rather than running off to the supermarket for one or two items.

Recipe - Apple Strudel

1 1/4 cups apple juice
2 tbls cornflour
4 large granny smiths, peeled, cored and thinly sliced
1/2 of dates, cut in to small pieces (the recipe usually calls for raisins)
3 tbls granulated sugar
1 tsp ground cinnamon
1/3 cup chopped pecans (I didn't have any, so mine is without)
 

In a small bowl create a slurry by combining 1/4 cup of apple juice with the cornflour, mix until smooth and put aside.

In a large saucepan over medium heat, cook the apples with the remaining apple juice, the dates, sugar, and cinnamon until the apples are tender, 8 to 10 minutes.  Stir in cornflour slurry and add to apple mixture, stirring constantly until smooth and lump free.  Simmer 1 more minute, stirring constantly.  Remove from heat and allow to cool.  If you want to put pecans in yours, this is the time to add them, cover and chill.

Next I'll make the custard!

Recipe - Cardamom Custard - from The Agrarian Kitchen recipe book

300mls pouring cream
200mls milk
4 Cardamom seeds, lightly cracked using the side of your knife
6 egg yolks
1/4 cup caster sugar
2 tsp cornflour

Place cream and milk together with cardamom seeds in a saucepan and bring to the boil. Which together egg yolks, sugar and cornflour in a bowl.  then gently pour in the warm milk mixture an whisk to combine.

Return custard to saucepan an stir over low heat until mixture thickens, about 3-4 mins.  Strain to remove cardamom pods.

The next thing I need to do is get some puff pastry and cut it to the size of my jaffle iron.  I gather my components together and head up to the dam, where my husband already has a little bonfire burning.

Place the pastry into a buttered jaffle iron, spoon some apple mixture on top, pop the other bit of pastry on top and stick it in the coals.

Flipping the jaffle iron every couple of minutes or so, gently opening it up to make sure it's not burning.  I think it probably took around 3 - 4 minutes each side.

Our ducks were very curious as to what was going on, swimming back and forth, keeping a keen on me.

Ok, let's pull this together!  I've popped the strudel toasty out, placed a generous dollop of custard on top and a quick sprinkle of icing sugar......and just like magic my husband appears from his shed and is seen walking up to the dam....I don't know how he knows...but he always knows!

Asking him to stop eating so I can take a pic of him enjoying his bonfire strudel was difficult.....but here you go....I think I can safely say he enjoyed it!

Not much left to do but the dishes. x Julie