John Myers
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Hearty Apple Strudel with Homemade Vanilla Ice Cream
The perfect hearty apple strudel with homemade vanilla ice cream recipe with a picture and simple step-by-step instructions.
For the strudel dough:
- 300 g Flour
- 130 ml Water
- 3 tbsp Oil
For the filling:
- 3 Pc. Fresh apples Boskoop
- 50 g Raisins
- 25 g Sliced almonds
- 50 ml Brown rum
- 2 tsp Cinnamon
- 2 tbsp Sugar
- 1 Splash Lemon
- 50 g Butter
For the ice cream:
- 200 ml Sweetened condensed milk
- 500 ml Cream
- 3 Pc. Vanilla pod
- 1 pinch Salt
- The day before: Remove the vanilla pulp from the pods and place in a large mixing bowl with the sweetened condensed milk. Add a pinch of salt and stir. In another bowl, whip the cream until stiff. Stir a first dollop of cream into the condensed milk so that everything combines better. Carefully fold in the rest. Freeze for at least 6 hours.
- Wash the raisins and soak in 5 tablespoons of rum for about 2 hours. Peel and dice the apples. Transfer to a bowl and add a squeeze of lemon. Fry the sliced almonds in a little butter and add to the apples together with the raisins. Add sugar and cinnamon and stir well.
- Mix the flour with lukewarm water and oil and knead by hand to form a soft dough. Shape into a ball, place in a bowl and cover and let rest for an hour at room temperature. Then roll out thinly with a rolling pin. To make the strudel dough nice and thin, lift the dough up with both hands and pull it over the back of the hand. Important: Form your hands into slightly open fists and do not spread your fingers. Carefully pull it out again and again so that the dough is nice and thin. Then place it on a tea towel – if you can see the pattern through the dough, it is thin enough.
- Roast the pine nuts without fat and set aside. Heat the butter and spread it on the drawn dough with a pastry brush. Spread the apple filling on top and pour the pine nuts over it. Use the tea towel to roll up the strudel on the long side. Cut off the leftover dough at the edges. Brush the roll with warm butter. In the oven at 180 degrees (convection) for 35 minutes
- Cut the strudel into slices and serve with a scoop of vanilla ice cream. Sprinkle with almonds and powdered sugar as desired.
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