Apple Strudel with Vanilla Custard

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Apple Strudel with Vanilla Custard
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Health Score:
5,9 / 10
1 hr 45 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie851 kcal(41 %)
Protein16.46 g(17 %)
Fat45.49 g(39 %)
Carbohydrates101.23 g(67 %)
Sugar added31.24 g(125 %)
Roughage4.35 g(15 %)
Vitamin A362.31 mg(45,289 %)
Vitamin D1.22 μg(6 %)
Vitamin E4.62 mg(39 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.6 mg(55 %)
Niacin3.36 mg(28 %)
Vitamin B₆0.18 mg(13 %)
Folate37.86 μg(13 %)
Pantothenic acid1.22 mg(20 %)
Biotin20.43 μg(45 %)
Vitamin B₁₂0.97 μg(32 %)
Vitamin C6.37 mg(7 %)
Potassium537.61 mg(13 %)
Calcium245.41 mg(25 %)
Magnesium63.26 mg(21 %)
Iron3.21 mg(21 %)
Iodine56.92 μg(28 %)
Zinc1.81 mg(23 %)
Saturated fatty acids18.21 g
Cholesterol350.26 mg


For the strudel
150 grams Pastry flour
1 tablespoon vegetable oil
1 tablespoon melted butter
lukewarm water
2 tablespoons ground almonds
400 grams Apple
100 grams Marzipan
2 teaspoons grated Orange peel
3 tablespoons coarsely chopped almonds
2 tablespoons raisins
2 tablespoons sugar
1 pinch cinnamon
powdered sugar (for dusting)
For the custard
250 milliliters milk
250 milliliters Whipped cream
1 Vanilla bean
5 egg yolks
100 grams sugar
How healthy are the main ingredients?
AppleWhipped creamsugaralmondalmondsugar

Preparation steps


For the strudel, place the flour, 1 pinch of salt and oil in a mixing bowl. Gradually stir in approximately 80 ml (approximately 1/4 cup) of warm water, so that a smooth, soft dough is formed. Vigorously knead on a floured surface for a few minutes. The dough should be elastic and shiny. Shape into a ball and let it rest for about 30 minutes.


Roll out the dough on a floured cloth as thin as possible. Using the back of the hand, stretch the dough and slowly extend from the center outward, until the dough is paper-thin. Cut off the thick edges and brush the dough with half of the melted butter and sprinkle with the ground almonds.


Peel the apples, quarter and core, cut into thin slices and spread on the bottom half of the dough, leaving a 4 cm (approximately 1 1/2 inch) border free. Distribute the raisins, chopped marzipan, almonds and orange zest over the dough and sprinkle with sugar and cinnamon.


Fold the dough over the filling and roll up using the cloth.


Place with the seam down on a greased baking sheet, brush with melted butter and bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes.


Arrange the warm strudel on a platter and dust with powdered sugar.


Slit the vanilla pod lengthwise and scrape out the seeds. Bring the milk, cream, vanilla pod and seeds to a boil.


Beat the egg yolks until creamy with the sugar in a bowl. Slowly stir in the hot cream, then pour everything back into the pot and beat over low heat until thickened. Do not boil.


Pour the custard through a sieve, sprinkle the surface thinly with sugar to prevent a skin from forming. Let cool, then serve alongside the warm strudel.