Juicy apple strudel with vanilla sauce

Name: Juicy apple strudel with vanilla sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Flour; 2 Eggs (size M); 2 TABLESPOONS Oil; 1 pinch Salt; 75 g Butter; 75 g Breadcrumbs; 5- 6 medium-sized sour apples (e.g. Cox Orange or Boskop); 7-10 Tbsp juice of 1/2 lemon; 50 g Almond slivers; 125 g Sugar; 7-10 Tbsp Cinnamon; 1 Vanilla pod; 250 ml Milk; 250 g Whipped cream; 4 Egg yolk (size M); 7-10 Tbsp Apple slices; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Flour
2 Eggs (size M)
2 TABLESPOONS Oil
1 pinch Salt
75 g Butter
75 g Breadcrumbs
5- 6 medium-sized sour apples (e.g. Cox Orange or Boskop)
7-10 Tbsp juice of 1/2 lemon
50 g Almond slivers
125 g Sugar
7-10 Tbsp Cinnamon
1 Vanilla pod
250 ml Milk
250 g Whipped cream
4 Egg yolk (size M)
7-10 Tbsp Apple slices
7-10 Tbsp Flour
baking paper

Directions

1
Knead flour, 1 egg, oil, 120 ml water and salt to a smooth dough. Cover and let rest for about 30 minutes. Meanwhile melt 25 g butter in a hot pan. Add 25 g breadcrumbs and fry until golden brown. Take out and put aside. Peel and quarter apples and remove the core. Cut the quarter crosswise into slices.
2
Drizzle apples with lemon juice, mix with the largest breadcrumbs and almond slivers. Melt 50 g butter. Roll out the strudel dough on a floured tea towel (65 x 45 cm). Then pull out very thinly with floured hands or roll out with a cake roll. Spread the dough with half of the butter. Spread 50 g breadcrumbs on the dough. Add the apple mixture. Sprinkle with 50 g sugar and cinnamon. Roll up the strudel using the tea towel and press the ends lightly together. Place the strudel diagonally on a baking tray covered with baking paper and brush with remaining butter. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes on the 2nd rack from below. In the meantime, cut the vanilla pod open lengthwise and scrape out the pulp. Boil up the pod and pulp, milk and cream.
3
Add the apple mixture. Sprinkle with 50 g sugar and cinnamon. Roll up the strudel using the tea towel and press the ends lightly together. Place the strudel diagonally on a baking tray covered with baking paper and brush with remaining butter. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes on the 2nd rack from below. In the meantime, cut the vanilla pod open lengthwise and scrape out the pulp. Boil up the pod and pulp, milk and cream. Stir the rest of the egg, egg yolk and 75 g sugar until smooth. Whip to a firm cream on a hot water bath. Add the boiling milk-cream-vanilla mixture while stirring. Remove from the water bath, pour through a sieve and allow to cool while stirring occasionally. Remove apple strudel from the oven and decorate with apple slices. Serve with vanilla sauce
4
Stir the rest of the egg, egg yolk and 75 g sugar until smooth. Whip to a firm cream on a hot water bath. Add the boiling milk-cream-vanilla mixture while stirring. Remove from the water bath, pour through a sieve and allow to cool while stirring occasionally. Remove apple strudel from the oven and decorate with apple slices. Serve with vanilla sauce