Apfelstrudel With Vanilla Sauce

The sweet apples in combination with pistachios and goji berries is the happy end of all dinners super easy serves 4 30 45 min ingredients.

Apfelstrudel with vanilla sauce. Heat 150 ml milk and 200 ml cream along with the vanilla. Add the milk together with the sugar and salt to a saucepan. Vanilla ice cream and some whipped cream. Start with the vanilla sauce by taking about 1 4 cup 60ml of the milk to the side for later.

Apfelstrudel with vanilla sauce this apfelstrudel is a fruity exotic dessert. Icing sugar for sprinkling. Add some vanilla sauce or even better. Apple strudel and dumplings are iconic german desserts and in germany they often come with vanilla sauce on top.

Heat the mixture over low heat. Serve warm with strudel. Apfelstrudel is always sprinkled with powdered sugar and most of the time served with vanilla sauce. It s served warm or cold depending on what you are putting it on.

Mix all the ingredients together and bring to the boil whilst stirring. Apple strudel with vanilla sauce finishing the apple strudel with vanilla sauce 5 minutes. Let the vanilla soak in the warm milk for about 10 minutes the milk should be warm not hot or. One of these recipes is the original bavarian apple strudel with vanilla sauce.

This strudel is perfect all alone on a plate but tastes even better with some vanilla sauce whipped cream or a scoop of vanilla ice cream. 200g flour 100ml water 35ml oil. The germans love this sweet custardy sauce so much they also dollop it on cake and ice cream. While the apple strudel is in the oven you can create the vanilla sauce.

It tastes also great with whipped cream or a big dollop of vanilla ice cream. I love it with ice cream. Of course apfelstrudel vary a lot in form and consistency depdning on reagion dough and filling. Scrape the vanilla out of the pod and combine with the cream sugar and eggs.

Do not allow it to boil or you will have scrambled egg cream. An easy recipe for delicious traditional austrian apple strudel or apfelstrudel features homemade dough stuffed with apples raisins and cinnamon. Meanwhile beat the egg yolks with 50 gram sugar until it has become fluffy and white. To check whether the sauce is thick enough dip a wooden spoon into it and draw a line on the spoon with your finger.

I think that is a good measurement. Looking for more traditional german austrian dessert recipes. My personal experience is though that it tastes even better if you give it a day or more in the fridge and then reheat a slice for some seconds in the microwave and then serve it with vanilla ice. But the original bavarian one is more or less 50 bigger and longer than your lower arm.

Allow the sauce to simmer until it begins to thicken. For the vanilla sauce use a thick bottomed saucepan.