Christmas Cake Strudel With No-Churn Brandy Cream Ice Cream - Good Housekeeping uk

Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Cal/Serv:

825

Ingredients

FOR THE ICE CREAM

• 200 ml

  brandy cream, see GH Tip

• 75 g

  condensed milk

• 3 tbsp.

  natural yogurt 

FOR THE FILLING

• 1

  Granny Smith apple (about 100g), peeled and roughly chopped

• 2 tsp.

  lemon juice

• 40 g

  caster sugar

• 1/4 tsp.

  ground allspice

• 15 g

  butter, melted

• 175 g

  Christmas cake, including icing and marzipan, roughly chopped

TO ASSEMBLE

Directions

• 1. Step 1For the ice cream, in a medium bowl, combine the brandy cream, condensed milk and yogurt. Beat with a handheld electric whisk until mixture holds soft peaks. Scrape into a 500ml freezer-safe container and freeze until solid, about 6hr.
  2. Step 2To make the strudel, mix the apple in a medium bowl with the lemon juice, then stir in the sugar and allspice, followed by the melted butter and Christmas cake. Preheat oven to 190°C (170°C fan) mark 5.
  3. Step 3To assemble the strudel, unroll the filo sheets and cover with a damp tea towel to stop them drying out. Spread a large piece of baking parchment on a clean work surface – you’ll assemble the strudel in the centre of this. Lay a sheet of filo on the baking parchment with the short side facing you, and brush with melted butter. Add a second sheet of filo, overlapping the right-hand side of the first sheet to create a pastry rectangle approx 35cm x 45cm. Brush with melted butter. Repeat with remaining filo sheets, putting them on top of the first 2 pieces to maintain the rectangle shape.
  4. Step 4Spoon the filling in a line along the short edge of the filo rectangle, leaving a 4cm border all round. Fold filo edges inwards over filling. Roll up the strudel loosely, using the parchment underneath to help. Brush with remaining butter.
  5. Step 5Transfer strudel to a baking sheet and bake for 35min, or until deep golden and crisp. Leave to cool for 15min. Meanwhile, remove ice cream from freezer and soften at room temperature for 15min. Serve the strudel in slices, with the ice cream.

GET AHEAD
Make the ice cream up to a month ahead. Prepare the strudel to end of step 4 up to 6hr ahead. Loosely cover strudel and chill. Complete recipe to serve.

GH TIP
If you can’t get hold of brandy cream, make your own by whisking 200g clotted cream, 2tbsp icing sugar and 11/2tbsp brandy with a balloon whisk until smooth and combined

Per serving:

• Calories: 825
• Protein: 8g
• Fat: 50g
• Saturates: 30g
• Carbs: 81g
• Sugars: 57g
• Fibre: 2g

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