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SWEET BERRY STRUDEL WITH VANILLA BEAN ANGLAISE

Food : Main Courses

SWEET BERRY STRUDEL WITH VANILLA BEAN ANGLAISE

IngredientsFresh Apple Berry StrudelPastry

  • 250g flour
  • Salt, pinch
  • 1 egg yolk
  • 125ml warm milk
  • 30g melted butter

Filling

  • 1.5kg green apples
  • 150g sugar
  • 175g sultanas
  • 2g cinnamon
  • 150g apricot jam
  • 100g butter
  • 125g fresh breadcrumbs

Vanilla Bean Analgise

  • 500ml milk
  • 500ml cream
  • 125g sugar
  • 9 egg yolks
  • 1 vanilla pod

MethodFresh Apple Berry Strudel

  • Sift flour and salt into a bowl and make a bay.
  • Then add your milk, egg yolk and melted butter.
  • Mix to a smooth dough and rest for 30 minutes.

Filling

  • Peel and core apples then slice thinly into a bowl.
  • Add the sugar, sultanas, cinnamon and apricot jam. Mix well.
  • Wrap it and set aside for later.
  • Melt 100g of butter in a saucepan then add the breadcrumbs and cook until golden brown.

To Finish

  • Roll pastry into a square then place a tablecloth over a bench and place thinly rolled pastry on top. You need to pull the pastry from all sides until it’s very thin and transparent.
  • Sprinkle with breadcrumbs and then place the apple mix around and roll gently but make sure the strudel is tightly rolled.
  • Place on a greased tray and then grease your strudel and bake at 190C till golden and cooked through.

Vanilla Bean Analgise

  • Place milk and cream in saucepan, add the vanilla bean and bring up to a boil.
  • Place eggs and sugar in a bowl and mix.
  • Pour the milk through a strainer into a bowl, then very slowly pour half the milk into the egg mix while whisking.
  • Once it becomes thin, pour the egg and milk into a new pot and stir over a very low heat for 15 minutes or until slightly thickened.
  • Place in the fridge to cool.

Created by : Ryan Kennewell