German Apple Strudel with Vanilla Sauce
If you’re ever in the mood for more time-consuming cooking and are looking for a good, wintery dessert that can feed a table full of people, try this apple strudel recipe from a Delicious Kookschool cooking course I followed years ago. I thought it tasted pretty authentic, although I can’t judge it as a real German might. Be careful with the dough - it's the hardest part - but other than that this is easier than it looks.
Ingredients (makes 1 large strudel as photographed):
Strudel dough:
500g flour
325g water
25g powdered sugar
10g salt
100g melted butter.
Filling:
600g apple (Goudreinette), cut into small pieces
25g raisins soaked in warm water
Dash of cinnamon
50g orange marmalade
Vanilla sauce:
250 g milk
3 3gg yolks
75g sugar
½ vanilla stick
Instructions:
1. Mix water, powdered sugar, salt and butter. Last, add flour. Make dough, push it flat and wrap in plastic, and place in the fridge for 1-2 hours.
2. Preheat the oven to 200 degrees Celsius.
3. In a bowl, mix the apple, raisins, cinnamon and marmalade, then set aside.
4. Roll out the dough on a cloth sprinkled with flour about 40 x 60 cm in size. When the rolling pin has gotten you about halfway, spread the rest with your hands as you would do with pizza dough. In terms of texture, the dough should have an almost transparent quality to it. If it has thicker rims at the edge, cut off those rims before using - the whole sheet of dough you end up with should be quite thin.
5. Melt 50g butter and use it to brush the dough. Evenly spread the apple mixture onto the dough. Using the cloth, roll the sheet of dough lengthwise and place it on the baking paper. If it doesn't fit lengthwise, curl it up to form a U-shape. Bake at 200 degrees Celsius for 30-40 minutes until the strudel is a golden brown. When ready, brush with some more butter, then cut into pieces.
6. Cut the vanilla stick lengthwise in two, and place in the milk. Bring milk to a boil.
Beat egg yolks with sugar until you get a foamy white mix. Take the vanilla stick out of the milk (scrape out rests from inside the stick and add to the milk).
7. Pour the boiling milk onto the egg-sugar mixture, stirring all the while to prevent it from shifting. Heat to 80 degrees Celsius (not more, or it will shift). Stir until sauce is cooled down.
To serve, place a piece of strudel onto each plate and pour over some of the vanilla sauce.
Ingredients (makes 1 large strudel as photographed):
Strudel dough:
500g flour
325g water
25g powdered sugar
10g salt
100g melted butter.
Filling:
600g apple (Goudreinette), cut into small pieces
25g raisins soaked in warm water
Dash of cinnamon
50g orange marmalade
Vanilla sauce:
250 g milk
3 3gg yolks
75g sugar
½ vanilla stick
Instructions:
1. Mix water, powdered sugar, salt and butter. Last, add flour. Make dough, push it flat and wrap in plastic, and place in the fridge for 1-2 hours.
2. Preheat the oven to 200 degrees Celsius.
3. In a bowl, mix the apple, raisins, cinnamon and marmalade, then set aside.
4. Roll out the dough on a cloth sprinkled with flour about 40 x 60 cm in size. When the rolling pin has gotten you about halfway, spread the rest with your hands as you would do with pizza dough. In terms of texture, the dough should have an almost transparent quality to it. If it has thicker rims at the edge, cut off those rims before using - the whole sheet of dough you end up with should be quite thin.
5. Melt 50g butter and use it to brush the dough. Evenly spread the apple mixture onto the dough. Using the cloth, roll the sheet of dough lengthwise and place it on the baking paper. If it doesn't fit lengthwise, curl it up to form a U-shape. Bake at 200 degrees Celsius for 30-40 minutes until the strudel is a golden brown. When ready, brush with some more butter, then cut into pieces.
6. Cut the vanilla stick lengthwise in two, and place in the milk. Bring milk to a boil.
Beat egg yolks with sugar until you get a foamy white mix. Take the vanilla stick out of the milk (scrape out rests from inside the stick and add to the milk).
7. Pour the boiling milk onto the egg-sugar mixture, stirring all the while to prevent it from shifting. Heat to 80 degrees Celsius (not more, or it will shift). Stir until sauce is cooled down.
To serve, place a piece of strudel onto each plate and pour over some of the vanilla sauce.
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