Recipe for cooking apple walnut strudel with vanilla sauce

Breakfast Recipes :: Strudel Pastries and Donuts

Apple Walnut Strudel with Vanilla Sauce

5 Granny Smith or Pippin apples, peeled, cored and sliced
4 oz. butter
1/2 c. packed brown sugar
1/4 c. sugar
2 tsp. ground cinnamon
2 tsp. lemon zest
1/2 c. raisins
1 Tbsp. apple juice or water
1/2 c. walnuts, chopped
2 (8 x 12-in.) puff pastry dough sheets
Egg wash (1 beaten egg with 1 ounce water)
Sweetened whipped cream (optional)
Vanilla Sauce

In a lrg. sauté pan, melt butter over med. heat. Add sugars, lemon zest, raisins and cinnamon mixing well. Add apple juice or water. This mixture will begin to caramelize to form a glaze. Place sliced apples in a mixing bowl. Pour warm glaze over apples and mix well to coat evenly. Place puff pastry dough sheets on floured work surface. Brush with egg wash.

Portion glazed apples lengthwise down the center of the dough sheets. Sprinkle generously with walnuts and streusel. Fold over one side of the pastry to cover apples then fold over the other side to encase the mixture. Fold under edges to seal.

Carefully turn over filled pastry and place on baking sheet. Brush with egg wash and sprinkle with additional streusel. Bake in preheated oven at 400 degrees F for 15 to 20 mins. or until golden brown. Cool slightly and dust with powdered\sugar. Slice with a serrated knife.

Makes approximately 2 strudels (14 to 16 servings)

Vanilla Sauce
1 1/2 c. milk
4 egg yolks
3 1/2 oz. sugar
1/2 tea. vanilla extract or flavoring
1/2 c. cold milk

Bring the 1 1/2 c. of milk to a simmer. Remove from heat and set aside.

Place egg yolks, sugar, and vanilla extract or flavoring in a mixing bowl and whisk until mixture forms ribbons.

Combine warm milk and egg mixture in a saucepan and cook over low heat, stirring constantly with a wooden spoon or rubber spatula until sauce thickens.

Test by coating a spoon with sauce and running a finger across it. If the sauce does not run together, it is at the proper consistency.

Remove from heat and incorporate the 1/2 c. of cold milk. Strain sauce and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until serving time.

Sauce may thicken when refrigerated. Simply add more milk to thin to desired consistency.

Makes approximately 2 c..