Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Strudel aka. Apfelstrudel with Vanilla Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: bake to the roots
  • Prep Time: 50
  • Cook Time: 50
  • Total Time: 120

Ingredients

Scale

For the vanilla sauce

  • 2 cups (500ml) milk
  • 2–3 tbsp. sugar
  • pinch of salt
  • 1 vanilla bean pod
  • 1 1/2 tbsp. cornstarch
  • 1 egg yolk

For the dough

  • 8.8 oz. (250g) cake flour
  • pinch of salt
  • 1/2 cup (125ml) water
  • 2 tbsp. grape seed oil
  • 1 egg

For the filling

  • 4–5 large apples
  • zest and juice of 1 oranic lemon
  • 1/2 cup (100g) sugar
  • 1/4 cup (50g) brown sugar
  • 3.5 oz. (100g) bread crumbs
  • 1/4 cup (60g) butter, melted
  • ground cinnamon

Instructions

  1. Start with the vanilla sauce by taking about 1/4 cup (60ml) of the milk to the side for later. Add the milk together with the sugar and salt to a saucepan. Slit the vanilla bean pod lengthwise and remove the seeds. Add both to the milk and warm up. Let the vanilla soak in the warm milk for about 10 minutes – the milk should be warm, not hot or boiling. Mix the milk you kept on the side with the cornstarch and egg yolk. Heat up the milk until it starts boiling, remove the vanilla bean pod, then add the cornstarch mixture while stirring constantly until the sauce starts to thicken and bubble. Remove from the heat and let cool down while stirring from time to time to prevent the sauce getting a skin.
  2. Preheat the oven to 350˚F (180°C). Add the flour and salt to a large bowl. Mix the water with the oil and egg. Add to the bowl with the flour and knead until you get a nice smooth dough – takes about 8-10 minutes. Cover so it won’t dry out and set aside.
  3. Peel, core and quarter the apples, then cut into very thin slices. Add to a large bowl and mix with the lemon juice so they won’t brown.
  4. Roll out the dough on a large floured kitchen towel or similar. The dough has to be very thin – you should be able to see through. Brush the dough with half of the melted butter. Make sure you keep the sides clean, those parts need to be folded over the apples later. Mix the two sugars and sprinkle half of it on top of the butter. Do the same with half of the bread crumbs. Spread the sliced apples on top – the apples should cover only 3/4 of the dough, you need an area when rolling everything together, that is free of filling. Spread the remaining sugar and breadcrumbs on top, sprinkle with ground cinnamon to your liking. Fold the clean edges of the dough over the apple filling, make sure not to rip the dough. Start rolling up the strudel on the side with filling up to the edges and roll towards the end without filling – use the towel as support rolling the strudel and end with the end of the dough being underneath the strudel. Carefully transfer the strudel to a baking sheet lined with baking parchment (you might have to shape it like a snake so it fits onto the baking sheet) – try not to break the dough. Brush with the remaining butter and bake for 45-50 minutes or until golden brown. Serve warm or cooled with the vanilla sauce or some vanilla ice cream.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/apple-strudel-aka-apfelstrudel-with-vanilla-sauce/