Mini apple strudel with marzipan & vanilla sauce

Name: Mini apple strudel with marzipan & vanilla sauce
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 package (250 g) Strudel, filo or yufka dough (10 sheets; refrigerated shelf; e.g. from Aunt Fanny); 3 Apples (approx. 600 g; e.g. Elstar); 2 TABLESPOONS Lemon juice; 100 g cold marzipan paste; 11 TABLESPOONS Sugar; 7-10 Tbsp Cinnamon; 3 TABLESPOONS Butter; 1 pack of Vanilla sauce (for cooking); 1/2 l Milk; 100 g Whipped cream; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Are you looking for a simple dessert that can be made without much effort? Thanks to the strudel dough from the fridge, this recipe will save you hours of rolling out dough.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 package (250 g) Strudel, filo or yufka dough (10 sheets; refrigerated shelf; e.g. from Aunt Fanny)
3 Apples (approx. 600 g; e.g. Elstar)
2 TABLESPOONS Lemon juice
100 g cold marzipan paste
11 TABLESPOONS Sugar
7-10 Tbsp Cinnamon
3 TABLESPOONS Butter
1 pack of Vanilla sauce (for cooking)
1/2 l Milk
100 g Whipped cream
baking paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Peel, quarter and core apples. Cut quarter lengthwise into 3 columns, then into fine slices. Sprinkle with lemon juice. Grate marzipan, mix with the apples. Mix 8 tbsp. sugar and 1 tsp. cinnamon.
2
Line a baking tray with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Melt butter. Moisten a tea towel with cold water and spread it out on the work surface. Place a dry cloth on top. Remove 6 sheets of dough from the package, put the rest of the dough back in the refrigerator and use it for other purposes. Place 1 sheet of dough on the tea towels. Cut the dough sheet in half. Spread a thin layer of butter on one half and place the other half on top. Sprinkle with about 1 teaspoon cinnamon sugar. Cut the dough stripes in half again.
3
Place 1-2 tbsp. apple filling on one end of each piece of dough. Whip sides lightly over the filling and roll up from the filling. Place mini apple strudel on the baking tray with the seam side down. Roll another 10 mini strudels from the remaining dough sheets.
4
Spread the strudel thinly with butter. Sprinkle the rest of the cinnamon sugar, except 1⁄2 TL, over it. Bake in the hot oven on the second rack from the bottom for 15-20 minutes.
5
Stir the sauce powder with 3 tbsp. sugar and 6 tbsp. milk until smooth. Boil up the rest of the milk, stir in the mixed powder and simmer for about 1 minute. Remove from the heat and let it cool down. Whip cream until semi-stiff and cover and chill. Shortly before serving, fold cream loosely into the sauce. Sprinkle with the rest of the cinnamon sugar. Remove the strudel from the oven and let it cool down a little. Serve lukewarm with sauce. Serve with the rest of the sauce.