Apple – Vanilla Cream – Strudel
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 25 g yeast
- 300 g wheat flour (type 550)
- 80 g mararine or butter
- 100 ml milk
- 1 egg yolk
- 1 tablespoon vanilla sugar
- 1 pinch (s) salt
- 0.5 ½ pack aroma (Zitroback) or
- 1 lemon (s), untreated, remove the zest it
For the filling:
- 2 apples
- 20 g custard powder (vanilla flavor)
- 1 vanilla pod, the pulp it
- 0.25 liter ¼ milk
- 1 tablespoon vanilla sugar
- 0.5 ½ pack flavor (Zitroback)
Print Recipe
Pin Recipe Instructions
- To make a yeast dough from the ingredients for the dough. After walking for the first time, knead again and roll out a rectangular plate approx. 5 mm thick.
- Cut out the core of the apples and grate very coarsely, add lemon or lemon flavor and cook for approx. 5 minutes. Drain over a sieve and allow to cool. If you want a little more apple-like taste, you can fill up the juice to 1/4 liter with milk and use it to cook a pudding by adding vanilla sugar, vanilla pulp and custard. If you want it more vanilla, you can pour away the juice and only use milk for the pudding.
- Let the pudding cool down a bit and stir in the apple mixture. Pour this apple - vanilla cream onto the yeast dough and shape into a roll. Seal the ends well and let rise again.
- To ensure that the cake retains its beautiful roll shape, it makes sense to wrap it loosely in foil. You can also bake it in aluminum foil until it is dimensionally stable and then remove the foil so that it turns nice and brown. Bake for about 40 minutes at approx. 160 ° C.
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