Apple strudel with vanilla sauce

For 16 about 16 pieces
  • 250 g flour
  • 1 Egg (size M)
  • 2 EL Oil
  • 1 pinch salt
  • 75 g Butter
  • 50 g almond sticks
  • 25 g breadcrumbs
  • 4-5 medium-sized, tart apples (e.g. Cox Orange or Boskop)
  • juice of 1/2 lemon
  • 50 g Raisins
  • 50 g + 2 tbsp sugar
  • Cinnamon
  • 1 packet 'Vanilla flavor' sauce powder
  • 1/2 l Milk
  • Oil
  • Icing sugar
  • flour
  • cling film
  • baking paper
75 minutes en
Knead the flour, egg, oil, 1/8 liter of water and salt into a smooth dough, shape into a dumpling, thinly coat with oil and wrap in foil. Approx. Let rest for 30 minutes at room temperature. In the meantime, melt 25 g butter in a pan. Toast the almond sticks and breadcrumbs until golden brown. Let cool down. Quarter and peel the apples and remove the core. Cut the apples crosswise into thin slices and drizzle with lemon juice. Mix with breadcrumbs and raisins. Melt 50 g butter in the pan. Roll out the strudel dough on a floured tea towel. Then pull it out very thinly over the floured back of your hand (approx. 65 x 45 cm). Brush the dough with half of the melted butter. Leave about 5 cm free on the narrow side of the dough, then distribute the apple mixture over 1/4 of the dough. Sprinkle with 50 g of sugar and cinnamon. Carefully roll up the strudel with the help of the tea towel. Press the sides in lightly and fold them down. Lift onto a baking sheet lined with baking paper and brush the surface with the remaining butter. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 15-25 minutes on the 2nd rack from the bottom. In the meantime, stir in the sauce powder, 2 tablespoons of sugar and 6 tablespoons of milk until smooth. Boil the remaining milk. Add the mixed pudding powder while stirring constantly, bring to the boil. Take apple strudel out of the oven and stillDust with icing sugar while hot. Add the sauce
Apple strudel with vanilla sauce is one of the best-known and most popular types of strudel. The Austrian dessert was even originally considered poor people's food and is actually only dusted with fine powdered sugar in the traditional preparation. For us, however, the apple strudel with vanilla sauce has established itself, which is optionally served with vanilla ice cream or whipped cream
Of course, also offers delicious recipes for apple strudel with vanilla sauce . For a good apple strudel with vanilla sauce you need sour-tasting, juicy apples, which are cut into small pieces, raisins and a pinch of cinnamon for a really good filling. The hardest part of making apple strudel with vanilla sauce is making the strudel batter. The strudel dough must be rolled out so thin that you can read a newspaper through it. Only then does the apple strudel with vanilla sauce get this uniquely crispy consistency
The apple strudel with vanilla sauce tastes best when it comes straight out of the oven and is served warm
Apple strudel with vanilla sauce is a nice alternative to the traditional cakes and tarts on the Sunday coffee table. You can delight young and old with apple strudel with vanilla sauce and this dessert is almost always the right choice. Everyone actually likes this variant of the popular classic of traditional Viennese cuisine, which has also caught on with us
Why not make yourself an apple strudel for the next weekend to be prepared with vanilla sauce. And it's best to bake two apple strudel with vanilla sauce at the same time, because experience shows that the rolled and filled pastries go away like the proverbial hot cakes. And one thing is clear - your loved ones will be delighted if you prepare an apple strudel with vanilla sauce for them
1 portion approx:
  • 220 kcal
  • 920 kJ
  • 5 g protein
  • 9 g fat
  • 28 g carbohydrates


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