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APPLE STRUDEL WITH VANILLA CREAM

Apple Strudel with Vanilla Cream

Paula
4.91 from 50 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Course Dessert
Cuisine International
Servings 8

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 C degrees or 390 Fahrenheit) 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!

Notes

https://www.chefspencil.com/nutella-cheesecake-with-oranges/
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