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    Apfelstrudel (German apple strudel)


    Source of Recipe


    justmecookin.com

    List of Ingredients




    1/2 cup finely chopped walnuts
    1 sheet puff pastry
    1 large green apple
    3 tablespoons butter
    1/3 cup golden raisins (1/3 to 1/2)
    8 dried apricot halves cut into quarters (8 to 10)
    1/4 cup water
    1/4 cup light brown sugar
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 egg yolk beaten with 1 tablespoon water

    Recipe



    Cut and core apple and chop into small pieces, about 1/2 inch in size. Over medium heat, melt butter in a large skillet. Add apples, raisins, and apricots. Mix well and sauté a few minutes.Add water, sugar, cinnamon, and nutmeg. Cover and simmer for about 10 minutes, until apples are tender but not overcooked. Add sugar or seasoning to taste. If apples appear too dry, add a little water. If apples appear too moist, cook a few
    minutes without cover. Remove from skillet and cool.

    While apples are cooking, remove puff pastry from freezer and thaw for about 20 minutes. Place on flat surface and distribute apple mixture down the middle of pastry sheet. Make 2-1/2-inch cuts diagonally along both sides of the exposed pastry at 1-1/2-inch intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tongs, seal top and bottom edge of dough. At this point, refrigerate for 30 minutes or wrap and freeze. At time of baking, brush with egg wash and bake at 425 F for 25 minutes or until strudel is light golden brown and pastry if puffed. I use a cookie sheet covered with
    parchment paper to prevent burning on the bottom. Use this time to make the vanilla custard sauce that is invariably served along with fresh strudel in Germany. Serves 6.
    ------------------------

    Custard Sauce
    3 tablespoons vanilla sugar, see below
    4 egg yolks
    2 cups milk, warm or scalded

    Beat vanilla sugar and egg yolks together until light pale, smooth and creamy. Add warm milk, stirring constantly. Transfer to top of a double boiler over barely simmering water. Continue cooking, stirring, until sauce is thick enough to coat back of metal spoon; check frequently
    because the sauce can separate if overcooked. Serve hot with desserts.
    Makes about 2 cups.

    Vanilla Sugar: Place three 3-inch vanilla beans upright in a screw-top jar. Cover with sugar. Seal and leave for at least I week until the flavor has time to blend.

 

 

 

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