If you're a fan of flaky pastries and fruits, then this recipe if what you're looking for. It's perfect for both baking veterans and starting bakers who want to sharpen their baking skills!

Ingredients

For the Dough:
500 grams Bread Flour
50 grams Corn Oil or Peanut Oil
1 Egg
280 grams Water
2 grams Iodized Salt
5 grams Refined Sugar

For the Filling:
2 Kg Peeled, cored, and sliced Apples
1 pc Lemon (juiced and zested)
200 grams Fine Bread Crumbs
150 grams Clarified Butter
250 grams Refined Sugar
10 grams Cinnamon Powder
150 grams Raisins
80 grams Flaked Almonds

For the Vanilla Sauce:
1 Vanilla Pod
500 grams Fresh Milk
500 grams Heavy Cream
250 grams Egg Yolks

For the Brandy Snap Basket:
125 grams Melted Butter (unsalted)
125 grams Refined Sugar
15 grams Cake Flour
200 grams Refined Sugar 125 grams Light Corn Syrup
5 grams Iodized Salt 25 grams Brandy

Mise En Place

For the Apple Strudel:
1.Clean and grease baking tray.
2. Preheat oven to 200˚c (390˚F).
3. Peel and core apples, slice thinly, then add lemon juice and zest then set aside .
4. Mix apples, cinnamon powder, raisins, and sugar (additional sugar may be added if the apples are too sour)
5. Melt butter in pan, add bread crumbs then fry until golden brown.

For the Vanilla Sauce:
1. Prepare a clean pan and utensils.
2. Prepare ice water bath for cooling vanilla sauce.

For the Brandy Snap:
1. Wipe and dry the mixing bowl and set aside.
2. Preheat oven to 182˚c (360˚F)
3. Prepare baking trays.

Method

For the Strudel Doughl:
1. Combine salt, water, oil, egg and sugar. Stir to incorporate
2. Make a well in the center of the flour and pour in the mixture.
3. Knead until a smooth and elastic dough is achieved.
4. Shape into a ball or rectangle and coat with oil to prevent from drying.
5. Cover with plastic wrap and let it rest for an hour until the dough is silky and easy to scratch.
6. Spread the table cloth on top of the work area, then dust with flour.
7. Place the dough on the table then roll the dough using a rolling pin lifting it from time to time to prevent it from sticking to the cloth.
8. Stretch the dough using the back of the hand. Stretch it as thin as possible that you can read the news paper under the dough.

For the Apple Strudel:
1. Brush the strudel dough with clarified butter.
2. Sprinkle two-thirds of the dough with fried bread crumbs and spread over the apple filling and flaked almonds.
3. Strudel must be rolled by lifting and moving the cloth to make a compact roll
4. Place on a greased tray then brush with melted butter, dock with fork so steam can escape during baking.
5. Slightly brush with clarified butter then bake for 30 minutes or until golden brown.
6. Dust with confectioner’s sugar after baking.

For the Vanilla Sauce:
1. Combine milk, heavy cream, salt, and one-third of the sugar in a sauce pan.
2. Split vanilla pod then scrape off the seeds then add into the liquid and bring to a boil over medium-high heat, stirring occasionally to prevent formation of skin.
3. Blend the egg yolks and the remaining sugar using a wire whisk.
4. Temper the egg yolk mixture by gradually adding one-third of the hot milk, whipping constantly.
5. Return the tempered mixture to the remaining milk in the sauce pan and continue cooking over low heat (80⁰c) until the mixture is thick enough to coat the back of the spoon.
6. Strain the sauce into metal container and chill over an ice bath.
7. Cover tightly with plastic wrap then refrigerate.

For the Brandy Snap:
1. Prepare Brandy Snap Basket by mixing all the ingredients into a smooth paste. Pipe the mixture on a silicon mat or Teflon tray (amount of mixture piped corresponds to resulting size of the basket). Bake at 182⁰c (360⁰F) until golden brown. Mold into basket shape while warm then set aside.

Recipe courtesy of Secrets of the Masters