Apple strudel with vanilla sauce

Name: Apple strudel with vanilla sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 50 g Raisins; 4 TABLESPOONS Rum; 1 Vanilla pod; 300 ml Milk; 100 g Whipped cream; 4 Egg yolk (size M); 125 g Sugar; 250 g Flour; 1 pinch Salt; 2 Eggs (size M); 4 TABLESPOONS Oil; 1 kg sour apples (e.g. Boskop); 4 TABLESPOONS Lemon juice; 100 g Almond slivers; 75 g Butter; 50 g Breadcrumbs; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Melissa; 7-10 Tbsp Flour; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

50 g Raisins
4 TABLESPOONS Rum
1 Vanilla pod
300 ml Milk
100 g Whipped cream
4 Egg yolk (size M)
125 g Sugar
250 g Flour
1 pinch Salt
2 Eggs (size M)
4 TABLESPOONS Oil
1 kg sour apples (e.g. Boskop)
4 TABLESPOONS Lemon juice
100 g Almond slivers
75 g Butter
50 g Breadcrumbs
2 TABLESPOONS Icing sugar
7-10 Tbsp Melissa
7-10 Tbsp Flour
baking paper

Directions

1
Wash the raisins, drain and sprinkle with rum. Cover and let them steep. For the vanilla sauce, cut the vanilla pod lengthwise and scrape out the pulp. Put milk, cream, vanilla pod and pulp in a pot. Bring to the boil, let it cool down for about 10 minutes. Mix egg yolk and 75 g sugar in a metal bowl. Pour vanilla milk through a sieve and stir in.
2
Whip over a warm water bath to a frothy cream, chill. Knead flour, salt, eggs, oil and 3 tablespoons of water with your hands to a smooth dough. Knead vigorously for approx. 10 minutes on the worktop. If necessary, add a few drops of oil if the dough becomes too dry. Cover and leave to rest at room temperature for about 30 minutes. Peel and quarter apples and remove the core. Cut quarters into pieces, sprinkle with lemon juice and mix with almond slivers and raisins. Melt butter in a pot. Roll out the strudel dough on a tea towel dusted with flour. Then pull out very thinly with floured hands (approx. 65 x 45 cm). Spread the dough with half of the butter. Sprinkle with breadcrumbs and spread apple mixture on top. Sprinkle with 50 g sugar.
3
Cut quarters into pieces, sprinkle with lemon juice and mix with almond slivers and raisins. Melt butter in a pot. Roll out the strudel dough on a tea towel dusted with flour. Then pull out very thinly with floured hands (approx. 65 x 45 cm). Spread the dough with half of the butter. Sprinkle with breadcrumbs and spread apple mixture on top. Sprinkle with 50 g sugar. Beat the dough once over the apples on the shorter sides. Roll up the strudel from the long side using the tea towel. Place the strudel diagonally on a baking tray covered with baking paper (seam facing downwards) and brush with the remaining butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let the strudel cool down a little, dust with icing sugar. Serve with vanilla sauce and decorate with melissa
4
Beat the dough once over the apples on the shorter sides. Roll up the strudel from the long side using the tea towel. Place the strudel diagonally on a baking tray covered with baking paper (seam facing downwards) and brush with the remaining butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let the strudel cool down a little, dust with icing sugar. Serve with vanilla sauce and decorate with melissa