Ingredients:
1 ½ kg apples
100 g butter
100 g sugar
80 g breadcrumbs
50 g nuts
50 g raisins
3 tbsp. cinnamon
1 puff pastry
For the vanilla sauce:
400 ml milk
3 tbsp. sugar
2 eggs
1 vanilla bean or vanilla extract
200 ml cream
Some cornstarch
Preparation:
Roll out the pastry on parchment paper. Put aside.
Melt the butter.
For the filling, roast the breadcrumbs in a pan with some butter and mix with the nuts.
Peel the apples, remove the seeds and then cut in small pieces.
Wash the raisins.
Mix the apples, raisins, sugar and cinnamon in a bowl.
Spread some butter on the pastry with a brush.
Sprinkle 2/3 of the pastry with breadcrumbs and put the apple on top.
Fold the side of the strudel first and then roll it.
Spread some butter on the top and bake at 180 degrees for around 30 minutes.
For the vanilla sauce:
Boil milk, sugar and the pulp of vanilla bean (or vanilla extract).
Meanwhile, beat the eggs with an electric mixer briefly. Add the cornstarch and the cream and beat again shortly.
Pour the cream-egg mixture into the boiling milk, stir and bring to the boil.
The vanilla sauce can be used hot or cold.