Open apple strudel
In collaboration with Anna Dorfer Jochmann
Source: https://www.meranermuehle.it/rcp_recipe/open-apple-strudel
Baking/cooking time
30-35 Minutes
Difficulty
easy
Ingredients
makes 2 strudels
| FOR THE DOUGH | ||
| 250 | g | butter |
| 1 | egg | |
| 2 | egg yolks | |
| 250 | g | sugar |
| 1 | lemon, zested | |
| 1 | package | vanilla sugar |
| 1 | pinch | salt |
| 500 | g | Spelt flour Regiograno® |
| 1 | package | baking powder |
| FOR THE FILLING | ||
| 1500 | g | apples |
| 30 | g | sugar, to taste |
| 1 | lemon, juice | |
| FOR THE VANILLA SAUCE | ||
| 500 | ml | milk |
| 10 | g | cold butter |
| 1 | vanilla pod, seeds | |
| 60 | g | sugar |
| 25 | g | wheat starch |
| 4 | egg yolks |
Preparation
- Beat all ingredients except the flour and baking powder in a bowl until foamy.
- Add the flour and baking powder until the dough becomes smooth. If the dough is too dry and hard to work with, add a little milk.
- Knead into a fine shortcrust dough - only until the mixture just holds together.
- For the filling, cut the apples into small pieces, drizzle with sugar and lemon juice, and mix well.
- Roll out the dough thinly and spread the apple filling evenly over it.
- Close the strudel at both ends, but leave the top open so the apples are visible. This creates the classic open apple strudel.
- Bake at 170 °C (340 °F) fan for about 30-35 minutes, until the strudel is golden.
Tip: If the dough is too soft, shape it into a flat piece, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes to 1 hour.
FOR THE VANILLA SAUCE:
Warm the milk, butter, and vanilla seeds gently in a saucepan until lukewarm.
In a bowl, mix the sugar, wheat starch, and egg yolks until smooth.
Stir the egg mixture into the lukewarm milk.
Heat over low heat, stirring constantly, until the sauce thickens slightly.
Pour warm over the apple strudel and serve immediately.
In a bowl, mix the sugar, wheat starch, and egg yolks until smooth.
Stir the egg mixture into the lukewarm milk.
Heat over low heat, stirring constantly, until the sauce thickens slightly.
Pour warm over the apple strudel and serve immediately.
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