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. I highly recommend you make it because it’s good, sooooo good!
Apple Strudel with Vanilla Cream
Ingredients
Strudel with apples and walnuts:
- 1 sheet of French pastry puff pastry
- 1 kg apples
- 100 g sugar
- 2 tablespoons water
- 50 g butter
- 1 tablespoon sour cream
- 100 g nuts
- cinnamon
- 1 egg for glazing
Vanilla cream:
- 2 egg yolks
- 2 tablespoons sugar
- 1 tablespoon starch
- 300 ml milk
- 1 teaspoon vanilla extract
- 3 cardamom pods – optional
Instructions
How to make APPLE STRUDEL WITH VANILLA CREAM:
- Because I can be a bit lazy, I sometimes use shop bought puff pastry – a handy option when short of time.
- The dough must be left to thaw overnight in the refrigerator and then you can get to work.
- Wash the apples well, peel them and cut into cubes.
- 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.
- Add the apple cubes and stir well.
- 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 degrees) and line a large baking pan with baking paper.
- Roll out the French pastry enough so it is the length of the tray.
- Spread the filling evenly over the sheet, but not all the way to the ends.
- 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.
- Mix the yolks well with the spoonful of starch. 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.
- Increase 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.
- If the cream is too thick, thin it with a tablespoon or two of milk.
- Serve the strudel hot or cold with vanilla cream and you will have a great treat. Enjoy!
Tried this recipe?Let us know how it was!
