John Myers
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Baked Apple Strudel Bag on Vanilla Sauce
The perfect baked apple strudel bag on vanilla sauce recipe with a picture and simple step-by-step instructions.
Vanilla sauce:
- 200 ml Milk
- 200 ml Cream
- 100 g Sugar
- 3 Pc. Egg yolk
- 1 Pc. Vanilla pulp
Apple strudel bags:
- 2 Pc. Peeled apple
- 100 g Butter
- 2 tbsp Sugar
- 3 tbsp Apple juice
- 0,5 tsp Cinammon
- 8 Pc. Strudel leaves
- 30 g Powdered sugar
- 3 tbsp Rum
- 1 tbsp Sugar
- 30 g Raisins
- 100 g Almonds
Vanilla sauce:
- Bring the milk, cream, sugar and vanilla pulp to the boil. Beat the egg yolks over a water bath. Add the cream milk in a thin stream to the egg yolks, stirring constantly with a whisk. Keep stirring over low heat until the sauce has a thick consistency. Pass through a fine sieve and cover and let cool completely in the refrigerator (about 5 hours).
Apple strudel bags:
- Dice the apple pieces and fry them in 50 g melted butter in a pan. Sprinkle with sugar and let it caramelize. Deglaze with apple juice, cover and cook for 5 minutes. Season with cinnamon and let cool down.
- Melt 50 g butter. Brush 1 sheet of strudel pastry with melted butter, cover with a second sheet and cut into 4 equal squares. Place a tablespoon of the apple pieces in the middle of each square. Pull the corners of the dough up and press firmly together to form a sachet. Bake the bags in the 180 degree oven for about 10-15 minutes until golden brown.
Further ingredients:
- Heat the rum with sugar and 2 tablespoons of water, pour over the raisins and let steep overnight. Before serving, spread the almonds out on a baking sheet, dust them thickly with powdered sugar. Roast under the hot grill on the middle rack for about 1-2 minutes until golden brown. Heat the vanilla sauce to taste.
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