Apple Strudel with Vanilla Sauce

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Apple Strudel

600 g Granny Smith apples, peeled and cored, cut into 2 mm slices
100 g Clarified butter
80 g Sultanas
80 g Hazelnut ground
60 g Caster sugar
1 Lemon, juice and zest
1 tsp Ground cinnamon
5 Sheets of filo pastry

Custard

500 ml Milk
70 g Caster sugar
1 Vanilla bean, scraped out, seeds only
1 tbsp Cornflour
1 Egg
Icing sugar to dust the finished strudel

Preparation

Pan-fry the apples in 2 tablespoons of clarified butter until soft.
Add the sultanas, half the hazelnut meal, cinnamon, sugar, lemon zest and juice. Mix until well combined.
Place a filo sheet (horizontally) on cutting board and brush with clarified butter, sprinkle one teaspoon of hazelnut meal. Repeat step and layer with all the pastry sheets.
Place apple mix across on bottom half of pastry stack, leave 10 cm uncovered on left and right side, to allow to fold.
Roll strudel and fold in the ends underneath.
Set strudel on baking tray. Put the tray into the preheated cooking space. Bake (step 3).
Apply multiple coats of butter whilst baking.
Mix custard ingredients together and bring to boil whilst stirring, serve warm with strudel.

Cooking steps

(Pre-)heat cooking space to 200°C with Hot air + steaming
Put the tray in
Hot air + steaming 200°C for 35 Mins

Original baking tray

Quantity Ingredient
1 Lemon
80 g Hazelnut ground
1 tbsp Cornflour
130 g Caster sugar
5 Sheets of filo pastry
100 g Clarified butter
1 tsp Ground cinnamon
500 ml Milk
600 g Granny Smith apples
1 Egg
1 Vanilla bean
Icing sugar to dust the finished strudel
80 g Sultanas

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