Apple Poppy Seed Tower

For the apple-poppy seed turrets, sprinkle the raisins with rum and marinate for a few hours. Meanwhile, cut out 20 circles of 10 cm Ø from the strudel dough, brush with butter on both sides and place on a baking tray lined with baking paper.

Bake in the preheated oven at 180°C for 3-5 minutes until golden brown. Then peel apples, cut into wedges and boil the peels (without wedges) together with the watered wine, sugar, saffron threads, cinnamon stick and grated orange peel. Strain and steam the apple slices in this broth until firm to the bite, but not too soft.

For the poppy seed cream, boil milk with poppy seeds, vanilla sugar, granulated sugar, rum, salt, lemon and orange peel. Soak the gelatine, squeeze out and dissolve in the milk. Blend with a hand blender and let cool until just before sticking. Melt the couverture in a bain-marie and stir in.

Whip the cream until stiff and finally stir in. Chill for about 3 hours. Then place one pastry sheet on top of each, cover with the steamed apples, cover with another pastry sheet and spread with poppy seed filling (or make dumplings from the cream). Repeat this process until everything is used up except for some poppy seed cream as a garnish and 4 strudel dough towers have been created in this way. Finally, sprinkle one dough sheet with powdered sugar.

Arrange the apple and poppy seed towers and garnish attractively with marinated raisins, mint leaves and a few dabs of poppy seed cream.

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