Apple strudel with vanilla sauce

Name: Apple strudel with vanilla sauce
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 450 g deep-frozen puff pastry (6 rectangular slices); 75 g Raisins; 100 g Almond kernels; 1.2 kg sour apples (e.g. Jonagold); 7-10 Tbsp Juice of 1 lemon; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 3 TABLESPOONS Sugar; 1 coated Tsp Cinnamon; 1 (250 ml) Mug of Bourbon-Vanilla Sauce; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

450 g deep-frozen puff pastry (6 rectangular slices)
75 g Raisins
100 g Almond kernels
1.2 kg sour apples (e.g. Jonagold)
7-10 Tbsp Juice of 1 lemon
1 egg (size M)
2 TABLESPOONS Breadcrumbs
3 TABLESPOONS Sugar
1 coated Tsp Cinnamon
1 (250 ml) Mug of Bourbon-Vanilla Sauce
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Place puff pastry slices next to each other and defrost at room temperature. Wash and drain the raisins. Coarsely chop the almonds. Peel, quarter and core apples, cut into pieces.
2
Mix apples with raisins, almonds and lemon juice. Put the puff pastry slices back on top of each other. Roll out into a rectangle (approx. 36 x 45 cm) on a lightly floured work surface. Whisk the egg and brush the edges of the pastry rectangle with it.
3
Sprinkle breadcrumbs on the dough plate. Spread the apple mixture on top, leaving a margin of approx. 3 cm on each side (except on a short side). Mix sugar and cinnamon and sprinkle on the apples.
4
Beat the edges of the dough over the apples on the long sides. From the short side roll up to a strudel. Place the roll with the seam facing down on a baking tray lined with baking paper. Brush with the remaining egg.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Serve hot or cold with vanilla sauce. Dust with icing sugar.