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