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Parve
Medium
12 Servings
Allergens 
2 Hours
Diets
When it comes to Pesach desserts, I usually make the same tried-and-true staples, like brownies, blondies, and chocolate chip cookies, and we always have a quart of ice cream in the freezer. But every so often, it’s nice to have a dessert that you can plate artfully. These little apple strudels are the perfect finish to a delicious Yom Tov meal.
2 cups Pereg Almond Flour
1/2 teaspoon salt
1/4 cup melted margarine
1 large egg, lightly beaten
3 tablespoons margarine or Tonnelli Avocado Oil
3 Granny Smith apples, peeled, cored, cut in eighths, and sliced 1/4-inch (1/2-centimeter) thick
3/4 cup light brown sugar
1 teaspoon Gefen Vanilla Extract
1 teaspoon lemon juice
1/2 teaspoon cinnamon
3 tablespoons Pereg Almond Flour
2/3 cup sugar
1/2 cup nuts, chopped into small pieces the size of a pine nut (I used almonds, pecans, and pine nuts)
1/2 teaspoon kosher salt
1 teaspoon Gefen Vanilla Extract
16 ounces (450 grams) pareve vanilla ice cream
Carmel Signature Late Harvest Gewürztraminer
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix almond flour and salt. Add the margarine and egg and mix well. Knead the dough until it forms a ball. Cut into 12 pieces and roll out each ball between two pieces of Gefen Parchment Paper.
Poke the pieces of dough with a fork and arrange them in a muffin tin. Bake for 10–15 minutes or until lightly browned.
If using puff pastry, spray two muffin tins with cooking spray and let the puff pastry squares come to room temperature on top of each muffin cup. Then, roll them out slightly and mold into the muffin tin. Repeat until all 12 squares are in the tin.
Heat a large skillet. Add the margarine or oil. Add the apples and cook for three minutes. Add the sugar, vanilla, and lemon juice and cook until the apples start to soften.
Add the almond flour and cook until the mixture is thick. Cool slightly to room temperature.
While the apples are cooking, increase oven temperature to 400 degrees Fahrenheit (200 degrees Celsius).
Fill the cups with the apple mixture and bake for 15–20 minutes, or until the crust starts to brown.
Prepare two lightly oiled pieces of parchment paper. Use one to line a baking sheet and put the other one aside.
Heat the sugar in a small pot until it liquifies and starts to turn from a golden brown to a caramel color. Don’t mix the sugar with a spoon or utensil, just swirl it around so that it caramelizes evenly. Add the nuts, salt, and vanilla and stir quickly to incorporate while hot.
Quickly spread the mixture onto the baking sheet and top with the second piece of parchment paper. Invert the baking sheet and use a rolling pin to get it as thin as possible. Cool completely.
Soften the ice cream. Break off some praline and put the pieces in the food processor. Mix 1/4 cup crushed praline into the softened ice cream and refreeze.
Place the strudel on the plate and top with a scoop of praline ice cream. Sprinkle with confectioners’ sugar and crushed praline.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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