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Strudel of foie

Perfect to accompany this 30 year old unique Palo Cortado Apostoles

apostoles copia

Foie Strudel


Néctar PX



Goat’s cheese


Iberian ham


Olive oil


Brown sugar


Preparation of the recipe:

1º Cut the cored apple into thin slices.

2º Chop the onion and sauté in a pan with olive oil.

3º Once it is sautéed, add a glass of Nectar PX and continue sautéing.

4º Cut the foie and place it on a tray with some Nectar PX.

5º Cut the cheese finely

6º Chop the ham and add it to the sautéed onions.

7º Layer the ingredients in an oven tray. First the apple, then the cheese, another layer of apple and on top the foie. Add a pinch of salt and another layer of apple. On top the ham and onions and finish with a last layer of apple.

8º Put the tray in the oven for 30 minutes at 140 ºC

9º After this time, leave to rest for 24 hours for subsequent unmoulding.

10º Unmould and cut into portions.


11º Serve one portion, pour some apple sauce on top with brown sugar. Using a kitchen torch, caramelize the sugar.




12º Garnish with jam to taste.

Serve with a glass of Apóstoles, chilled to 10 – 12ºC. Enjoy!