Apple Strudel with Vanilla Sauce скачать в хорошем качестве

Apple Strudel with Vanilla Sauce

I tried my very first strudel way back in 2006 when we were at a tea party at my friend’s house. She is from the Czech Republic and bakes wonderful strudel. I instantly fell in love with the flaky, buttery pastry filled with warm cinnamon and apples and asked her for the recipe. Although, I don't have her written recipe anymore as I lost it years ago but here is my version of the apple strudel. Nowadays, there are many easy versions of the recipe but I like to put my time and attention into my flaky pastries as all the extra effort is really worth it. Here the trick is to stretch the pastry dough as thin as you can and use melted butter for brushing (don't use brown butter or ghee) as the moisture in butter creates steam during baking and makes flaky pastry. You can either peel or not peel the apples. Sweeten and spice them to your liking or even cook them down into a preserve or use an uncooked apple mixture. I prefer to use a homemade apple preserve for the pastry so as to have no chance of my pastry becoming soggy from the moisture in the apples. Cheers to a beautiful apple season!♥️ Apple Strudel with Vanilla Sauce Pastry Dough: 400 g all-purpose flour 4 tsp oil 1 tsp salt 2 tsp sugar 8 Oz. or 1 cup water Apple Filling: 6 large apples grated or small diced (peeled or unpeeled) ½ cup or 100g brown sugar 2 tsp cinnamon powder ¼ tsp freshly grated nutmeg 2 pinches of dry ginger 2 tbsp lemon juice 1 tbsp corn starch dissolved in ¼ cup apple cider or apple juice 100 g walnuts- chopped 1 ½ sticks to 14 tbsp melted butter for brushing the pastry Vanilla Sauce: 2 egg yolks 1 cup milk ¼ cup sugar 1 vanilla bean, seeds removed 2 tsp corn starch dissolved in 2 tbsp water or milk 1 tbsp butter Process: Combine all the dough ingredients and make it into a smooth dough. Knead to a pan window stage. For that, you should use a stand mixer with some rest intervals for the dough. After the first stage of kneading, cover the dough bowl for 15 minutes. Then knead it again briefly. Repeat the rest and knead the process two to three more times till a strong gluten structure is developed. A strong gluten structure is very important so the dough can be stretched to a transparent screen. And the trick lies in more and more kneading and resting. After the kneading process is complete and the dough reaches its pan window stage, divide it into two parts for ease of spreading and wrap it in plastic. Let it rest for an hour or more. Prepare the apples and dice or grate them. Quickly toss them with lemon juice to prevent oxidation. Transfer to a pan and start cooking them. Add sugar and spices to it and continue cooking till the water evaporates. Add the dissolved cornstarch slurry to it, mix it, and remove it from the heat. Now add the chopped walnuts. Let the mixture cool completely before filling in the pastry. Take out one dough portion and wipe down your entire work area. Now. Grease the dough or the surface and start spreading and stretching the dough. Do it gradually and gently using the melted butter if the surface gets dry. Stretch from the center to the edges. Continue stretching it till transparent and till you can see your hand through it. Now drizzle half the butter over the dough surface and brush it evenly. Spread half the filling on one edge and roll it gently as I did. Roll it into a spiral or the log shape and use more melted butter for brushing if you come across the dry dough surface. Make a few slits on it with a razor for ease of cutting it into clean slices after baking. Brush more butter over it and transfer it to your baking tray. Repeat the same process for the other half of the dough. Bake in a 375°F preheated oven, on the middle rack for 35 minutes. Check on it after 30 minutes and remove it when you see a nice golden color on it. Remove it from the oven and brush the top with more melted butter. Let it rest 15 minutes before slicing it. Vanilla sauce: heat milk, sugar, and vanilla seeds in a saucepan. Whisk yolks in another bowl and pour some of the hot milk mixture over them for tempering. Quickly whisk it and pour it back into the milk pot. Add the dissolved cornstarch mixture to it and whisk it till it thickens a bit. But remember it has to be quite runny as it is a sauce though. Pass it through a strainer and add the butter to it. Stir and let it chill or use it warm. Serve the apple strudel with vanilla sauce and coffee. Enjoy and feast well!♥️