- 10 sheets of puff pastry or use one large sheet
- 5 apples (e.g. Jonagold or Elstar)
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1 sachet of vanilla sugar
- handful of raisins
- 2 tablespoons all-purpose flour
- 1 egg
- 150 ml milk + 1 tablespoon extra
- 200 ml cream
- 1 tablespoon vanilla extract or 1/2 vanilla pod
- 50 gram sugar + 1 tablespoon extra
- 4 egg yolks
- powdered sugar
Kitchen equipment needed
- baking tray lined with parchment paper
- optional: rolling-pin
- cutting board & chef’s knife
- vegetable peeler
- large bowl
- silicone kitchen brush
- medium-sized pan
- silicone spatula
Preparation — 40 minutes
PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
DUST your work surface with flour and place the puff pastry on top so it can defrost. Make sure to place them with the sides on top of each other to create one large sheet. You can also create the apple strudel directly on the baking tray instead of transferring it later on.
While the puff pastry is defrosting, you can create the filling. PEEL the apples, remove the core and divide the apples into small pieces. COMBINE the apple pieces with lemon juice, flour, cinnamon, raisins, vanilla sugar and 2 tablespoons sugar. DIVIDE the filling in the center of the large puff pastry sheet. CREATE an egg wash by combining the egg with a tablespoon of milk and use this to close the apple strudel. COAT the top with the egg wash and BAKE the strudel in the oven for about 20 minutes, or until it’s beautiful golden brown.
Finishing the apple strudel with vanilla sauce — 5 minutes
While the apple strudel is in the oven, you can create the vanilla sauce. HEAT 150 ml milk and 200 ml cream along with the vanilla. Meanwhile BEAT the egg yolks with 50 gram sugar until it has become fluffy and white. POUR in a bit of the warm milk mixture, keep on mixing to prevent it from creating lumps. POUR everything back into the pan and let it cook on low heat.
Keep on stirring to prevent it from burning, the best way to do this is use a silicone spatula. The vanilla sauce is thick enough if you can run your finger over the spatula and the line stays visible.
The apple strudel is best served when it’s still warm. So DIVIDE into pieces, DUST with powdered sugar and serve with vanilla sauce. Enjoy!