Apple Strudel
40 minutes
45 minutes
3 people
3 Egg yolks
1.5 cups lukewarm Milk
2 tablespoons Cornstarch
2 tablespoons Flour
1/3 cup Sugar
1/2 teaspoon Vanilla
Ingredients for Strudel
Puff pastry
3 Apples
Some Water
Cinnamon and Cloves to taste
2 tablespoons Sugar
1 tablespoon Lemon juice
Apple Preparation: Avoid overcooking the apples to maintain texture.
Cream Thickness: Cook the Crème Pâtissière until thick for best results.
Pastry Technique: Ensure even rolling of pastry dough for consistent baking. people
- Mix egg yolks with sugar. Then add milk, flour, cornstarch, and vanilla. Stir well.
- Cook the mixture over heat, stirring constantly until it thickens. (It's better to strain the cream mixture before heating it.)
- Once the cream reaches the right thickness, remove it from heat and let it cool completely.
- Thinly slice 3 apples. Cook them in a pan with some water, lemon juice, cinnamon sticks, and cloves for about 5 minutes, just enough to soften and flavor them. Avoid fully cooking the apples.
- Roll out the pastry dough and cut strips about 2 cm wide on both sides.
- Spread the cooled crème pâtissière in the center of the dough and even it out.
- Place the apples over the cream.
- Fold the strips over the apples to completely cover them with the pastry.
- For a better color in the oven, brush a beaten egg over the pastry using a brush.
- Bake in a preheated oven at 180°C (top and bottom heat) for 30-40 minutes in the middle rack.
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