John Myers
Bavarian Apple Strudel with Vanilla Sauce
The perfect bavarian apple strudel with vanilla sauce recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 1 pinch Salt
- 2 tbsp Oil
- 0,125 liter Lukewarm water
- For painting
- 0,25 liter Sour cream
- 2 kg Apples
- 50 g Sugar
- 50 g Ground hazelnuts
- 0,25 liter Milk to pour over, cinnamon
- Custard:
- 300 g Milk
- 150 g Cream
- 90 g Sugar
- 1 piece Vanilla pod
- 1 Egg
- 1 Egg yolk
- Mix all ingredients and make kneading dough Dough can initially stick and becomes supple when knocked off
- Peel and grate apples and mix with cinnamon, hazelnuts and sugar
- Divide the dough into 2 pieces (so you can form 2 rolls) and roll out
- Brush the dough with cream and roll up with the apple filling.
- After baking, pour boiling milk over it and let it soak in. Baking time approx. 45-60 minutes at 200 degrees.
- 6th extra tip: If you like the strudel nice and soft, you can cover it with aluminum foil for approx. 15 minutes after baking and let it rest in the oven while it is still warm.
- For the vanilla sauce: mix eggs and sugar. Scrape out the vanilla pod and bring to the boil with the milk and cream and remove from the stove. Remove the pod again and stir the sugar-egg mixture into the milk
Facebook Comments