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

Pişirme bölgesini Sıcak hava + Buharlama ile 200°C'ye kadar (önceden) ısıtınız
Tepsiyi koyun
Sıcak hava + Buharlama esnasında 200 35 Dak.°C

Original baking tray

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

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