Viennese apple strudel with vanilla sauce
Viennese apple strudel with vanilla sauce
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Number of servings: 8
The Viennese apple strudel with vanilla sauce is a classic dessert that perfectly combines the sweet aroma of apples with the crispy texture of the dough and the creaminess of the vanilla sauce. This simple yet refined recipe will turn any meal into a feast. Here’s how to prepare it step by step to achieve a perfect result.
Ingredients:
For the dough:
- 250 g flour
- 1 egg
- 1 tablespoon oil
- 1 pinch of salt
- 100 ml lukewarm water
For the filling:
- 1 kg apples (preferably tart varieties like Granny Smith or Golden Delicious)
- 100 g sugar
- 1 teaspoon cinnamon
- 50 g chopped nuts (optional)
- 50 g breadcrumbs
- 50 g melted butter
For the vanilla sauce:
- 500 ml milk
- 1 vanilla pod or 1 teaspoon vanilla essence
- 3 egg yolks
- 80 g sugar
- 1 tablespoon cornstarch
Preparation:
1. Start by preparing the dough. In a large bowl, combine the flour with the salt, egg, oil, and lukewarm water. Knead well until you obtain an elastic and smooth dough. Cover it with a damp towel and let it rest for 30 minutes. This step is essential for achieving a thin and easy-to-roll dough.
2. Meanwhile, peel the apples and cut them into small cubes. Mix them in a bowl with the sugar, cinnamon, chopped nuts, and breadcrumbs. The breadcrumbs help absorb the juice released by the apples, thus preventing the dough from becoming soggy.
3. Preheat the oven to 180 degrees Celsius. Roll out the dough on a well-floured surface as thin as possible, being careful not to tear it. You can use a rolling pin or, traditionally, your hands to stretch the dough.
4. Brush the dough with melted butter, add the apple filling, and carefully roll it up using a towel, forming a cylinder. Make sure the strudel is well sealed at the ends to prevent the filling from leaking during baking.
5. Place the strudel in a baking tray lined with parchment paper and brush it with the remaining melted butter. Bake for 35-40 minutes until golden and crispy.
6. Meanwhile, prepare the vanilla sauce. In a saucepan, bring the milk to a boil along with the split vanilla pod (or vanilla essence). In a separate bowl, whisk the egg yolks with the sugar and cornstarch. When the milk starts to boil, gradually pour it over the egg yolk mixture, stirring continuously, then return everything to the saucepan. Cook over low heat, stirring constantly, until the sauce thickens.
Serving suggestion:
Serve the strudel warm, sliced, alongside the vanilla sauce. You can also add a scoop of vanilla ice cream or whipped cream for an extra touch of elegance.
Possible variations:
For a special note, you can add raisins or raspberries between the apples. Also, replace some of the apples with pears for a surprising combination of flavors.
This Viennese apple strudel with vanilla sauce is not only a quick and simple dessert to make but also a perfect choice for gatherings with friends or special occasions. Once you taste this delight, you will surely want to include it in your favorite recipes!
1. Clean the apples, cut them into cubes or grate them, add sugar, breadcrumbs, cinnamon, and the whole egg, and mix well. 2. Take 2 sheets of strudel, brush them with a little oil, put apples on top, and roll them along the long edge; place in a baking tray lined with parchment paper. 3. Brush with oil, cover with foil, and let rest for 20 minutes. 4. Place the strudel in the oven and bake for 30 minutes. 5. Dust generously with powdered sugar. For the vanilla cream, mix all the ingredients and heat them over low heat. Stir constantly until you get a soft enough cream. The Viennese apple strudel is served cold alongside warm vanilla cream.
Ingredients: 500 g dough for strudel (pastry sheets) 1 kg apples 1 egg 3-4 tablespoons of breadcrumbs 1-2 teaspoons of cinnamon 1-2 tablespoons of sugar 100 g powdered sugar For the vanilla sauce 700 ml milk 200 g sugar 80 g starch 30 ml vanilla essence (or 10 g vanilla pod)
Tags: strudel recipes strudel
