Sylvaner Eiswein edelsüss

Ingredients

• 250 gStrudel dough
• 1 kgTart apples (e.g., Boskoop)
• 80 gSugar
• 1 tspCinnamon
• 50 gRaisins
• 1 tbspLemon juice
• 100 gBreadcrumbs
• 150 gButter
• 250 mlMilk
• 250 mlHeavy cream
• 4 piecesEgg yolks
• 1 pieceVanilla bean
• 60 gPowdered sugar for the sauce

Preparation

1. 1Peel, core, and thinly slice the apples. Immediately toss them with lemon juice, sugar, cinnamon, and raisins.
2. 2Melt 50g of butter in a pan and toast the breadcrumbs until golden brown.
3. 3Preheat the oven to 180°C (356°F) top/bottom heat. Melt the remaining butter.
4. 4Spread out a kitchen towel, place the strudel dough on it, brush with butter, and spread the toasted breadcrumbs over two-thirds of the dough.
5. 5Distribute the apple mixture over the breadcrumbs, leaving a margin at the edges. Using the towel, carefully roll up the strudel and press the ends shut.
6. 6Place the strudel on a baking sheet, brush with the remaining butter, and bake for about 40 minutes until golden brown.
7. 7For the vanilla sauce, bring the milk, cream, and the scraped-out seeds of the vanilla bean to a boil. Whisk the egg yolks and powdered sugar in a bowl until frothy.
8. 8Slowly pour the hot milk mixture into the egg mixture while stirring constantly. Return everything to the pot and cook over low heat, stirring, until the sauce slightly thickens (do not let it boil).
9. 9Cut the warm apple strudel into slices and serve generously with the vanilla sauce.