Apple and Raisin Strudel with Pumpkin Seed Brittle

Art Culinaire, Spring, 2001 by Hans-Peter Fink

For the raisins, in a medium saucepan over medium heat, cover the ingredients with water and bring to a boil. Remove from the heat and set aside to cool. Place in an airtight container and store for two months.

For the strudel, preheat the oven to 350 degrees. Place the flour, salt, and egg in a medium bowl and mix until just combined. Add the water and mix until just combined. Transfer the dough to a lightly floured work surface and knead until smooth, about 10 minutes. Place the dough in a medium bowl, brush to coat with butter and cover with plastic wrap. Set aside to rest for 30 minutes. Unwrap the dough, transfer to a lightly floured work surface, and roll until paper thin. Using a 4-inch round cookie cutter, cut out 24 discs and transfer to a parchment-lined sheet pan. Place in the oven and bake until golden brown, about two minutes. Remove from the heat and set aside to cool. Dust the strudel tuiles with powdered sugar and reserve.

For the pumpkin seed brittle, in a small covered saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until golden brown. Remove from the heat and set aside to cool slightly.

Slowly add the cream, whisking constantly until smooth and well combined. Add the butter, and stir to incorporate. Arrange the pumpkin seeds on a silpat-lined half sheet pan. Pour the sugar mixture over the pumpkin seeds and set aside until cool. Transfer the brittle to a cutting board, chop into small pieces, and set aside.

For the pumpkin seed cream, in a medium bowl, combine the egg yolks and sugar and whisk until thick and lemon colored. Bring a small saucepan of water to a boil. Place the egg yolk mix over the saucepan and whisk until thick, about 10 minutes. Remove from the heat and set aside to cool. Add the whipped cream, gelatin, orange zest, vanilla bean scrapings, walnuts, and pumpkin seed brittle, and using a rubber spatula, fold to combine. Set aside in an ice bath to chill.

For the apples, preheat a steamer to 212 degrees. In a medium bowl, combine all of the ingredients and toss to combine. Transfer to a shallow pan, cover with aluminum foil, and place in the steamer to steam until tender but firm, about five minutes. Remove from the heat and set aside to cool. Using a slotted spoon, transfer the apples to a half sheet pan and set aside.

To serve, set two scoops of pumpkin seed cream in the center of a plate and arrange alternating layers of strudel tuiles and apples on top. Spoon some raisins around the dish and garnish with mint and a vanilla bean.

(Serves 6)

For the raisins:

1 cup raisins

1/4 cup granulated sugar

3 tablespoons dark rum

1 vanilla bean, split

For the strudel:

1 1/2 cups all-purpose flour, sifted

1/4 teaspoon salt

1 egg, beaten

1/3 cup warm water

1/4 cup melted butter

For the pumpkin seed brittle:

Powdered sugar

4 ounces granulated sugar

1/4 cup water

1 cup heavy cream, warmed

1 teaspoon unsalted butter

1 cup pumpkin seeds

For the pumpkin seed cream:

3 egg yolks

1/4 cup granulated sugar

1 cup heavy cream, whipped to soft peaks

1 sheet gelatin, dissolved in 1/2 cup warm water

2 teaspoons orange zest

1 vanilla bean, split and scraped

1/2 cup finely chopped walnuts

Reserved pumpkin seed brittle

For the apples:

6 McIntosh apples, cored and quartered

1 cup white wine

4 saffron threads

1 teaspoon ground cinnamon

For the garnish:

Mint leaves

Vanilla beans

Note: Chef Fink recommends storing the raisins for two months. Prepared macerated raisins are a suitable substitute.