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Tranche d'Apfelstrudel saupoudrée de sucre glace montrant les couches fines de pâte et la garniture pommes et raisins, nappée de sauce vanille, sur une table en marbre de café viennois avec une tasse de café
Team Curcuma

Apple strudel with vanilla sauce

Viennese apple strudel: dough stretched by hand until translucent, filled with tart apples, cinnamon and lemon, raisins, walnuts and buttery golden breadcrumbs, rolled and baked. Served warm with vanilla sauce.
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Prep Time 1 hour
Cook Time 40 minutes
Resting the dough 30 minutes
Total Time 2 hours 10 minutes
Servings : 8 slices
Course : Dessert
Cuisine : Austrian
Calories : 470
Ingredients Préparation Notes

Ingredients
  

  • 250 g all-purpose flour for the dough
  • 125 ml lukewarm water
  • 2 tbsp neutral oil
  • 1 tsp lemon juice or vinegar
  • 1 pinch salt
  • 1.2 kg tart apples (Bramley, Granny Smith)
  • 80 g sugar
  • 1 tsp ground cinnamon
  • 1 unwaxed lemon zest and juice
  • 50 g raisins
  • 50 g walnuts chopped
  • 50 g dry breadcrumbs
  • 90 g butter 40 g for the breadcrumbs, 50 g melted for brushing
  • powdered sugar to serve
  • 250 ml whole milk for the vanilla sauce
  • 2 egg yolks
  • 30 g sugar for the sauce
  • 1 tsp vanilla extract or 1 vanilla bean

Préparation
 

  1. Dough: mix the flour, salt, water, oil and lemon juice. Knead for 8 to 10 minutes until smooth and supple. Oil the ball, cover and let rest for 30 minutes at room temperature.
  2. Toast the breadcrumbs in 40 g of butter for 3 to 4 minutes, stirring. Peel the apples, slice them thinly and mix with the sugar, cinnamon, lemon zest and juice, raisins and walnuts.
  3. Preheat the oven to 190 °C (375 °F). Roll out the dough on a large floured cloth, then gently stretch it with the backs of your hands, from the center outward, into a rectangle about 60 x 80 cm (24 x 32 inches), so thin you can see the cloth's pattern through it. Trim the thick edges.
  4. Brush the dough with melted butter. Scatter the breadcrumbs over two thirds of the surface, then spread the apples in a log along the nearest edge, leaving a 5 cm (2 inch) border.
  5. Fold in the sides, then roll up the strudel by lifting the cloth. Slide it onto a lined baking sheet, seam side down, and brush with butter. Bake for 35 to 40 minutes, brushing again halfway, until deep golden.
  6. Vanilla sauce: heat the milk with the vanilla. Whisk the yolks with the sugar, pour the hot milk over, return to low heat and stir until the custard coats the spoon, without boiling. Serve the strudel warm, dusted with powdered sugar, with the vanilla sauce.

Notes

For a quick version, replace the stretched dough with a sheet of puff pastry and bake for 30 minutes at 200 °C (400 °F). You can also use 6 sheets of buttered, stacked filo. Reheat the strudel for 10 minutes at 160 °C (325 °F).