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Spiced Apple Cigars, Cinnamon Cheesecake And Pistachios

Spiced Apple Cigar Recipe

Our favourite English chefs The Gourmet Pommies Will and Steve share their tasty dessert platter recipe Spiced Apple Cigars, Cinnamon Cheesecake And Pistachios to keep your guests happy when entertaining over the summer break.

It’s one of many delicious recipes from their first cook book Will and Steve Home Cook, Aspiring Chef.  You can also check out more recipes of the winners of Seven Network’s top rating cooking show, My Kitchen Rules on their website, www.willandsteve.com.au.

This recipe takes 40 minutes to prep and cook and serves six people.

 

Spiced Apple Cigars, Cinnamon Cheesecake & Pistachios dessert platter

INGREDIENTS

  • 250g mascarpone
  • 1⁄2 cup sugar
  • 1 cup thickened cream
  • 1 cup sweetened plain yoghurt
  • 3 teaspoons ground cinnamon
  • 1 x 250g pack frozen spring roll
  • pastry, thawed
  • 1 egg, lightly beaten, for egg
  • wash
  • vegetable oil, for deep frying
  • 1 tablespoon vanilla sugar
  • 1 cup pistachio nuts, unsalted
  • and hulled
  • 1 teaspoon icing sugar

Filling

  • 5 granny smith apples, peeled and diced
  • 1 tablespoon unsalted butter
  • 1⁄2 cup sugar
  • juice of 1 lemon
  • 2 teaspoons ground cinnamon
  • 1 cup water

METHOD

  1. To make the cheesecake, combine the mascarpone and sugar in a bowl. Mix well. In a separate bowl, whisk the cream to stiff peaks. Add the yoghurt and combine. Fold the two mixtures together, add the cinnamon, and refrigerate.
  2. For the filling: place the diced apple, the tablespoon of butter, the sugar, lemon juice and cinnamon in a saucepan and sauté for 5 minutes on medium–high heat, Add the water, reduce to medium heat and cook for 15 minutes until the apple is soft but still holding its form. Set aside.
  3. Carefully separate the spring roll pastry sheets, laying each one out on a chopping board as you go. Add 2 tablespoons of spiced apple filling per pastry sheet, starting across the middle of the bottom. Roll halfway, wrap in the ends, roll once more and use the egg wash to seal the spring roll. Repeat with the remaining pastry and spiced apple filling.
  4. Heat the oil to 180°C in a deep fryer or large saucepan. Deep fry the spring rolls in batches until golden brown, 2–3 minutes. Drain on paper towel and dust, straight out of the fryer, with the vanilla sugar.
  5. Toast the pistachios in a dry frying pan on medium–high heat until they become fragrant. Sprinkle the teaspoon of icing sugar over the nuts, toss to combine and when you can no longer see any icing sugar set the nuts aside to cool. Once the nuts have hardened, roughly chop.
  6. To serve, place the spring rolls on a shared plate, serve the cheesecake as a dip and garnish with pistachios.

Written by Will & Steve

In 2015, former bankers Will & Steve were crowned the winners of Seven Network’s top rating cooking show, My Kitchen Rules. The Grand Final episode averaged 3.038 million viewers nationally and their series has since been sold globally to over 160 countries.

They were known as ‘The Pommies’ on the show and in the wake of the show they quickly established their business, The Gourmet Pommies PTY Ltd, and began a new career in food, lifestyle and media.

A highlight from last year that the boys speak fondly of (apart from the big win of course) was the opportunity to cater the TAB Corp marquee in the birdcage during the The Melbourne Cup Carnival. They chalk that down as a bucket list item ticked off!

"Our food philosophy is a simple; Food is about sharing, love and celebration. We use the best ingredients we can afford, we are passionate about supporting sustainable local businesses where possible and when we combine all those factors, we find that our food and attitude towards it brings people together.

When it comes to cooking, using ourselves as examples, we believe anything is achievable as long as you put your mind and some effort to it. We understand that everyone’s tastes, budgets and abilities vary dramatically but that does not stop people from enjoying some level of food through either preparing and cooking it yourself or allowing someone else to do it for you!

A variety of fresh seasonal produce excites us wildly and we often find ourselves leaning on our heritage and the French and Mediterranean cultures we were surrounded by as kids. An additional influence to our cooking style has been our new home, Australia. We have both lived here for almost 9 years and this incredible country has played a big part in defining not just our food philosophy but also who we are as people."

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