Cooking Instructions
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Step 1
Peel and core the
Äpfel (600 g)
and cut into 2mm thick slices. Zest and juice the
Zitrone (1)
.
Step 2
Add the
Haselnüsse (80 g)
, half the
Granulated Sugar (60 g)
,
Zimt (3 g)
,
Sultanas (80 g)
, lemon zest and juice (to taste). Mix until well combined.
Step 3
Soften the
Butter (100 g)
until spreadable.
Step 4
(Pre-)heat cooking space to 180°C with Hot air + steaming
Step 5
Place one sheet of
Strudel Pastry (4 sheets)
horizontally on the work surface and brush with butter. Sprinkle over 1 teaspoon of hazelnut meal. Repeat step and layer with all the pastry sheets.
Step 6
Spread the apple mixture across the bottom half of the pastry stack, leaving 10 cm uncovered on the left and right side.
Step 7
Roll the strudel and fold in the ends underneath. Cover the baking tray with baking paper and lay the strudel on it. Put the tray into the preheated cooking space. Bake.
Step 9
Hot air + steaming 180°C for 35 Mins
Step 10
Mix the
Egg (1)
,
Granulated Sugar (70 g)
,
Vanilla Bean Pod (1)
,
Milk (500 mL)
, and
Corn Starch (7 g)
together and bring to the boil whilst stirring. Allow the sauce to simmer until it begins to thicken.
Step 11
Serve warm with strudel and sprinkle with
Powdered Confectioners Sugar (to taste)
.
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