Eva's Apfelstrudel

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Location:

Cork

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I love cooking. I consider it as a way of art. Because it's an art of all senses: the taste, the smell, the look - and the sounds of boiling or sizzling, from the different textures of the ingredients in my hand to the textures of the finished dish in my mouth. Although I know a lot about food, I think I can't ever say I know enough. Winning Cheffactor seems to be a great opportunity for learning more (and more)!

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It's a quick and easy (and also: gluten-free) version of a popular Hungarian-Austrian traditional pastry, using thin rice wraps as the jacket. The filling is made with sweet and crunchy apples, some ground rice and I hid some touches of caramel as well. It's topped with some sweet roasted nuts just to give some crunch to the softness inside. But it's not all the playing! I serve it hot - with some caramel ice cream, also a dollop of whipped cream and a slice of caramel apple. Yummy!