Ingredients for the filling

  • 700 g Boskoop apples, peeled
  • and cut into wedges
  • 70 g flaked almonds, toasted
  • 80 g sugar
  • 1 tbsp cinnamon
  • 30 g raisins
  • Juice of 2 lemons
  • 100 g sweet breadcrumbs
  • 25 g butter, melted

To prepare the filling

Mix all the ingredients together.

  • Ingredients for the strudel

  • dough
  • 160 g flour
  • 1 pinch of salt
  • 2 tbsp vegetable oil
  • 150 ml water, lukewarm
  • 1 egg yolk
  • Butter, melted

To prepare the strudel dough

Knead all the ingredients together and add the water gradually and slowly. Shape the strudel dough into a ball and brush it with vegetable oil. Wrap the dough in cling film and leave for 1 hour at room temperature. Dust the dough with flour and roll out using a rolling pin. Then continue to stretch the dough using the backs of your hands until it is wafer-thin. Brush with a little melted butter and spread out the filling in a line on one of the long sides. Leave a strip of around 5 cm and fold this strip inwards. Then place the strudel on a cloth and use the cloth to roll it up. Brush with butter and bake for around 20 minutes in the preheated oven at 200 °C with the hot air setting.

  • Ingredients for the vanilla

  • sauce
  • 125 ml milk
  • 150 ml cream
  • 35 g sugar
  • ¼ vanilla pod
  • 100 g egg yolk

To prepare the vanilla sauce

Heat the cream, milk, sugar and vanilla and stir in the egg yolk. Place all of the mixture into a cream siphon and pressurise with one capsule. Place the bottle in the oven for 20 minutes at 68 °C with the steam setting. Remove every 5 minutes and shake vigorously.

Cooking level

Strudel dough, 20 minutes | Hot air setting at 200 °C
Vanilla sauce, 20 minutes | Steam setting at 68 °C