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Strudel with Vanilla Sauce

17/11/2023

Here is the recipe for making a delicious strudel with vanilla sauce:

Ingredients

  • 1 roll of rectangular puff pastry
  • 2 apples (Golden or Renette)
  • 50 g of sugar
  • 50 g of raisins
  • 30 g of pine nuts
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of breadcrumbs
  • 20 g of melted butter
  • Powdered sugar (for decoration)

For the vanilla sauce:

  • 250 ml of milk
  • 1 vanilla pod
  • 2 egg yolks
  • 50 g of sugar
  • 1 tablespoon of cornstarch (corn flour)

Preparation

  1. Start by preparing the filling for the strudel. Soak the raisins in hot water for about 10 minutes.
  2. Peel the apples, remove the core, and cut them into small cubes.
  3. In a bowl, mix the apple cubes with sugar, pine nuts, cinnamon, and breadcrumbs.
  4. Preheat the oven to 180 °C (350 °F).
  5. Roll out the puff pastry on a lightly floured surface. Spread the apple filling along the center of the pastry, leaving free edges on the sides.
  6. Drain the raisins and add them to the apples.
  7. Fold the edges of the puff pastry over the filling and gently roll up the strudel. Seal the edges well and place on a baking sheet lined with parchment paper with the seam side down.
  8. Brush the strudel with melted butter and bake for about 30 minutes or until golden brown.
  9. While the strudel is cooking, prepare the vanilla sauce. Heat the milk with a slit vanilla pod in a saucepan. In a bowl, beat the egg yolks with the sugar until they become light and fluffy. Add the cornstarch and mix well.
  10. When the milk boils, remove the vanilla pod and pour the hot milk slowly onto the egg mixture, stirring continuously.
  11. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the sauce thickens.
  12. Once cooked, remove the strudel from the oven and let it cool slightly. Sprinkle with powdered sugar before serving.
  13. Serve the strudel accompanied by warm or cold vanilla sauce as you like.

Trivia

Strudel is a dessert typical of Austrian cuisine, but it is also very popular in northern Italy, especially in Trentino-South Tyrol, where it spread during the Austro-Hungarian Empire period. Its thin puff pastry and apple and cinnamon filling make it a delicious dessert in any season. The vanilla sauce is a crème anglaise, which pairs well with fruit and cakes of this type, providing a smooth velvetiness to the palate.

Strudel with Vanilla Sauce