SWEET BERRY STRUDEL WITH VANILLA BEAN ANGLAISE

Methods and Directions

• Sift flour and salt into a bowl and make a bay.
• Then add your milk, egg yolk and melted butter.
• Mix to a smooth dough and rest for 30 minutes.

• Peel and core apples then slice thinly into a bowl.
• Add the sugar, sultanas, cinnamon and apricot jam. Mix well.
• Wrap it and set aside for later.
• Melt 100g of butter in a saucepan then add the breadcrumbs and cook until golden brown.

• Roll pastry into a square then place a tablecloth over a bench and place thinly rolled pastry on top. You need to pull the pastry from all sides until it’s very thin and transparent.
• Sprinkle with breadcrumbs and then place the apple mix around and roll gently but make sure the strudel is tightly rolled.
• Place on a greased tray and then grease your strudel and bake at 190C till golden and cooked through.

• Place milk and cream in saucepan, add the vanilla bean and bring up to a boil.
• Place eggs and sugar in a bowl and mix.
• Pour the milk through a strainer into a bowl, then very slowly pour half the milk into the egg mix while whisking.
• Once it becomes thin, pour the egg and milk into a new pot and stir over a very low heat for 15 minutes or until slightly thickened.
• Place in the fridge to cool.