Apple Strudel with Vanilla Cream
I made this strudel one day when craving a simple apple and sourdough dessert. It reminded me of the Viennese strudel , which I had a vague (very vague) idea how to make. I knew it was with apples, walnuts, and vanilla cream – a superb combination, by the way – so I went with my gut.
It turned out such a wonderful strudel that even non-apple-sweet lovers praised it and asked for more. The dough must be left to thaw overnight in the refrigerator and then you can get to work.
Put the sugar and 2 tablespoons of water in a non-stick pan to caramelize. When it starts to boil, turn up the heat a little and wait for it to turn into caramel.
Then add the butter and cream and stir vigorously. Leave the mixture on the heat for 5 minutes until the apple softens a little.
Add the walnuts and cinnamon to taste, stir gently and refrigerate. Preheat the oven to medium-high heat (200 C degrees or 390 Fahrenheit) and line a large baking pan with baking paper.
Roll the strudel carefully and as tightly as possible then transfer it to the baking tray. Make slanted cuts along the top of the strudel then brush with beaten egg. Place the strudel in the oven and bake for 30-40 minutes.
After 20 minutes, reduce the heat slightly and leave it to brown nicely. While the strudel is in the oven prepare the vanilla cream.
Place the milk on the heat together with the cardamom pods (optional) and sugar. When the milk is hot, pour 2-3 tablespoons over the yolks to break them up, then put the yolks over the milk in the pot and leave the mixture on the heat. Gain the heat slightly and stir continuously until it starts to boil and thickens slightly.
Remove from the heat, remove the cardamom pods, add the vanilla extract and refrigerate. It's best to keep the pot covered or stir occasionally to prevent a skin from forming. Serve the strudel hot or cold with vanilla cream and you will have a great treat.
- Who: Apple Strudel · Vanilla Cream Paula
- Figures: 1 kg
