Apple Strudel with Vanilla Sauce

For the apple strudel with vanilla sauce, first prepare the strudel dough: Warm the milk to lukewarm. Knead the white wine, egg, flour, 1 pinch of salt and milk with the dough hook to a smooth, supple dough. Place in a soup plate coated with oil, drizzle another time with oil and let rest covered in a warm place for 2 hours.

For the filling, toast the almond flakes without fat until golden brown. Heat 50 g butter in a pan, add 50 g sugar with the breadcrumbs and roast until golden brown, then cool.

Squeeze the lemon. Peel, quarter and core the apples and cut the quarters lengthwise into narrow slices. Mix apples with lemon juice and remaining sugar.

Mix Calvados, sugar, rum, raisins, cinnamon and grated almonds. Melt remaining butter and set aside.

Roll out the strudel dough on a floured dish rake and use the back of your hand to stretch it out paper-thin to about 60 x 60 cm. Cut away thicker edges of the dough. Brush the dough with half of the liquid butter. Spread the toasted breadcrumbs evenly along the long side of the bottom quarter of the dough, leaving a 5 cm border. Spread the apple filling evenly on top.

Roll up the strudel dough with the help of the cloth and place it seam side down on a baking tray lined with baking paper. Brush with the remaining liquid butter.

Bake the apple strudel in the preheated oven at 200 °C for 20-25 minutes.

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