Sweet Potato Strudel with Rosemary Infused Orange Blossom Honey & Pistachio
112 بار بازدید -
3 سال پیش
-
Yield: 8 - 10 portions2
Yield: 8 - 10 portions
2 ½ lbs. Sweet Potatoes, peeled & cut into uniform pieces
4 Tbsp. Butter, unsalted
1 cup Heavy Cream
1 tsp. Sage, chiffonade
10 sheets Phyllo Dough
1 ½ cups Clarified Butter
½ cup Pistachio, chopped
4 Tbsp. Rosemary Infused Orange Blossom Honey
As Needed Kosher Salt
As Needed White Pepper
For the Potatoes
1. Cook the potatoes in salted water until done. Drain well and allow to lay out for 10 minutes to air dry.
2. Process the potatoes through a food mill or ricer until smooth and lump free.
3. Add butter, cream and sage. Mix well, season with Kosher salt & white pepper.
4. Transfer to a pastry bag and keep somewhat warm.
For the Phyllo
1. On a work surface lined with plastic wrap lay out one sheet of phyllo and brush it with clarified butter, then lay another sheet on top and brush again. Repeat the process until you are 5 sheets thick.
2. Once you have 5 brushed with butter, pipe the whipped potatoes in a straight line, approximately 3” in diameter.
3. Roll the phyllo around the potatoes into a log. Tuck the end under the bottom and carefully transfer to a sheet pan lined with parchment paper.
4. Heat the honey slightly and brush the outside of the strudel evenly.
5. Sprinkle pistachio on the exterior and place the sheet pan in the freezer for 1 hour to set.
6. Once the strudel is firm, remove them from the sheet pan and move to a cutting board. Slice 1” off each end then slice them into 3 - 4” portions and place them back on to the sheet pan. Space them out 3” apart.
7. They are ready for baking or storing in the freezer.
8. Bake them at 425°F (218°C) and bake for 10 – 12 minutes or until center is 165°F (74°C)
Notes:
• Phyllo sheets dry out very quickly
• Keep the phyllo sheets that are not in use under a damp cloth or paper towel.
• Do not make the potatoes too wet, they will lose their shape during the baking process.
• To infuse the honey, just put a fresh rosemary sprig in the honey and let it sit. The longer it sits, the more intense the flavor
• Store them in a plastic container. Freeze them completely before placing in container. If storing in multiple layers, line each layer with parchment paper to avoid freezing together
2 ½ lbs. Sweet Potatoes, peeled & cut into uniform pieces
4 Tbsp. Butter, unsalted
1 cup Heavy Cream
1 tsp. Sage, chiffonade
10 sheets Phyllo Dough
1 ½ cups Clarified Butter
½ cup Pistachio, chopped
4 Tbsp. Rosemary Infused Orange Blossom Honey
As Needed Kosher Salt
As Needed White Pepper
For the Potatoes
1. Cook the potatoes in salted water until done. Drain well and allow to lay out for 10 minutes to air dry.
2. Process the potatoes through a food mill or ricer until smooth and lump free.
3. Add butter, cream and sage. Mix well, season with Kosher salt & white pepper.
4. Transfer to a pastry bag and keep somewhat warm.
For the Phyllo
1. On a work surface lined with plastic wrap lay out one sheet of phyllo and brush it with clarified butter, then lay another sheet on top and brush again. Repeat the process until you are 5 sheets thick.
2. Once you have 5 brushed with butter, pipe the whipped potatoes in a straight line, approximately 3” in diameter.
3. Roll the phyllo around the potatoes into a log. Tuck the end under the bottom and carefully transfer to a sheet pan lined with parchment paper.
4. Heat the honey slightly and brush the outside of the strudel evenly.
5. Sprinkle pistachio on the exterior and place the sheet pan in the freezer for 1 hour to set.
6. Once the strudel is firm, remove them from the sheet pan and move to a cutting board. Slice 1” off each end then slice them into 3 - 4” portions and place them back on to the sheet pan. Space them out 3” apart.
7. They are ready for baking or storing in the freezer.
8. Bake them at 425°F (218°C) and bake for 10 – 12 minutes or until center is 165°F (74°C)
Notes:
• Phyllo sheets dry out very quickly
• Keep the phyllo sheets that are not in use under a damp cloth or paper towel.
• Do not make the potatoes too wet, they will lose their shape during the baking process.
• To infuse the honey, just put a fresh rosemary sprig in the honey and let it sit. The longer it sits, the more intense the flavor
• Store them in a plastic container. Freeze them completely before placing in container. If storing in multiple layers, line each layer with parchment paper to avoid freezing together
3 سال پیش
در تاریخ 1400/04/22 منتشر شده
است.
112
بـار بازدید شده