Kerner Spätlese süß

Ingredients

• 800 gapples (tart, e.g., Boskoop)
• 2 tbsplemon juice
• 50 gsugar
• 1 tspcinnamon
• 50 graisins
• 30 gsliced almonds
• 250 gstrudel dough (ready-made)
• 80 gbutter
• 40 gbreadcrumbs
• 250 mlmilk
• 250 mlheavy cream
• 3 piecesegg yolks
• 40 gsugar (for the sauce)
• 1 piecevanilla bean

Preparation

1. 1First, peel the apples, remove the cores, and slice the flesh into thin slivers. Immediately mix with lemon juice, 50g of sugar, cinnamon, raisins, and almonds.
2. 2Melt about 30g of the butter in a pan and toast the breadcrumbs while stirring until golden brown. Set aside and let cool.
3. 3Preheat the oven to 180°C (350°F) using top/bottom heat and prepare a baking sheet with parchment paper.
4. 4Spread the strudel dough out on a clean, lightly floured kitchen towel. Melt the remaining butter and brush the dough generously with it.
5. 5Distribute the toasted breadcrumbs evenly over the dough, leaving a margin of about 3 cm on the sides.
6. 6Layer the apple filling on the lower third of the dough. Using the kitchen towel, carefully roll up the dough from the long side.
7. 7Place the strudel on the baking sheet seam-side down, brush with a little melted butter, and bake for approx. 35 to 40 minutes until golden brown.
8. 8For the vanilla sauce, briefly bring the milk and heavy cream to a boil in a saucepan with the seeds of the vanilla bean and the scraped-out pod.
9. 9Whisk the egg yolks and the remaining sugar in a bowl until frothy. Slowly pour the hot milk-cream mixture into the egg yolk mixture while stirring constantly.
10. 10Return the mixture to the saucepan and heat over low heat, stirring constantly, until the sauce thickens slightly. Do not let it boil!
11. 11Cut the freshly baked, warm strudel into pieces and serve generously on plates with the creamy vanilla sauce.