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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 34 Carol and Adam: Crisp Apple Cigars with Cinnamon Ice-Cream


Prep: 1 hour (+4 hours freezing)

Cook: 1 hour

Serves: 4

 

Ingredients

  • 50g unsalted butter
  • 1 tsp maple syrup
  • 1 tsp cinnamon
  • 8 sheets frozen filo pastry
  • Icing sugar and sliced green apple, to serve

 

Cinammon Ice Cream

  • 300ml pouring cream
  • 300ml thickened cream
  • 1 tsp ground cinnamon
  • ½ tsp vanilla essence
  • 6 egg yolks
  • 125g caster sugar

 

Filling

  • 25g unsalted butter
  • 25g caster sugar
  • 4 granny smith apples, peeled, cut into 2cm cubes
  • 1 tsp cinnamon
  • 80g fresh ricotta
  • 2 tsp maple syrup

 

Method

  1. To make cinnamon ice-cream, place creams, cinnamon and vanilla in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm.
  2. Preheat oven to 180C. Line an oven tray with baking paper.
  3. To make filling, melt butter and sugar in a large saucepan over medium-high heat. Add apples and cook, stirring, until lightly browned and caramelised. Stir in cinnamon. Transfer to a bowl to cool. Stir in ricotta and syrup.
  4. Place butter, syrup and cinnamon in a saucepan over low heat and stir until combined.
  5. Brush one sheet of pastry with butter mixture. Top with a second sheet and brush again. Cut in half and stack on top of each other. Spoon a quarter of the filling down the centre. Fold in ends and roll to enclose. Repeat with remaining pastry and filling to make four cigars. 
  6. Arrange cigars on prepared tray and brush with remaining butter mixture. Bake for 15-20 minutes or until pastry is crisp and golden. Set aside for 10 minutes to cool.
  7. Divide cigars among serving plates and dust with icing sugar. Serve with ice-cream and sliced apple.

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