For the stretch pastry: mix the flour, water, egg, oil, salt and white wine vinegar in a bowl then work into a smooth dough on the worktop. Brush the stretch pastry with a little oil; cover and allow to rest at room temperature for 20-30 minutes. Place the dough on a cloth dusted with pastry, then use the back of your hand to stretch it until it is wafer-thin. For the filling: peel the apples, remove the cores and slice finely. Marinate in lemon juice, rum and lemon peel. Sprinkle one-third of the pastry with breadcrumbs. Cover with the apples and sprinkle the sultanas, pine kernels, cinnamon and sugar on top. Brush the remaining pastry with melted butter, roll up the pastry with the filling and place on a greased baking sheet. Brush the strudel with melted butter and bake in an oven preheated to 180 °C for 40 minutes until light brown. For the buttermilk and walnut ice cream: mix the buttermilk, cream, honey, lemon and orange peel and allow to cool thoroughly. Freeze in the ice machine until creamy. Caramelize the walnuts in the sugar and allow to cool. Mix with the ice cream.
Divide the apple strudel into portions, arrange on plates and sprinkle with powdered sugar. Garnish with mint and serve with the ice cream. Beer recommendation
We recommend the variety Helles Weizen