Apple strudel with vanilla sauce

Ingredients for 4 servings:

• 250 g flour
• ½ cup milk
• 1 egg(s)
• 1 pinch of salt
• 1 tbsp butter, melted
• Flour for rolling out
• 1 tbsp butter
• 2 tbsp almonds, ground
• 400 g apples
• 2 tbsp raisins
• 100 g marzipan paste
• 3 tbsp almond(s), coarsely chopped
• 2 tsp orange peel, grated, (untreated)
• 120 g sugar
• 1 pinch(s) cinnamon powder
• Grease for the tray
• 1 vanilla pod(s)
• 250 ml milk
• 250 g cream
• 5 egg yolks
• Powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

Sift flour onto a baking sheet. Make a well in the dough and add lukewarm milk, egg, salt, and butter. Knead everything from the inside out. Knead the dough until glossy, then punch it down 60 to 70 times onto a floured baking sheet. Shape the dough into a ball, cover, and let it rest at room temperature for 1 hour. Spread out a linen cloth and sprinkle with flour. Roll out the dough thinly with a rolling pin. Brush the dough with half the butter and sprinkle with ground almonds. Peel and quarter the apples, core them, cut them into thin slices, and arrange them on the bottom half of the dough, leaving a border about 4 cm wide. Arrange the raisins, chopped marzipan, chopped almonds, and orange zest on top and sprinkle with 2 tablespoons of sugar and cinnamon powder. Fold the dough sideways over the filling and roll it up using the cloth. Place seam-down on a greased baking sheet, brush with the remaining butter, and bake in a preheated oven at 180°C for about 45 minutes until golden brown. Scrape out the vanilla pod, mix the seeds with the milk and cream, and bring to a boil. Beat the egg yolks with the remaining sugar until creamy. Stir the hot cream and milk into the egg yolk mixture and heat gently, stirring constantly. Do not boil. Strain the custard through a sieve. Dust the finished strudel with powdered sugar and serve warm with custard. 1067 kcal per serving.