|Preparation : 20 min||Resting : 30 min|
|Cooking : 55 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|80||ml water (at room temperature)
|25||ml canola oil
|For vanilla sauce|
|60||g caster sugar
|350||ml full cream milk
|1||tblsp lemon juice|
|½||tsp lemon zests|
|1||kg cooking apples (Belle de Boskoop), sliced|
|30||g melted butter|
|2||tblsp icing sugar|
Put all the pastry ingredients in bowl and run EXPERT programme 2 minutes/speed 6 (without heating). Put a spoonful of oil in a bowl and add pastry to oil it. Rest pastry for 30 minutes at room temperature covered with a moist tea towel.
Soak sultanas in lemon juice and lemon zests in rum.
Put butter in bowl and melt with EXPERT programme 1 minute/speed 0/110°C.
Add breadcrumbs and brown with EXPERT programme, 3 minutes/speed 3/120°C.
Add cinnamon, sugar and sultanas with juices and blend using EXPERT programme 30 seconds/speed 3 (without heating).
Preheat oven to 190°C.
Spread tea towel on table and sprinkle with a little flour. Sprinkle oiled pastry with a little flour. Place pastry on tea towel and roll out. Then gently stretch the edges of the pastry with the hands, using a circular movement.
Place sugar and sultana mixture on top of pastry then add sliced apples. Roll up the strudel loosely using a tea towel and place on a lined baking tray. Bake strudel for about 50 minutes.
Put egg yolks in bowl with castor sugar and vanilla bean seeds. Install whisk, remove cap and run EXPERT programme, 8 minutes/speed 5/65°C.
Run EXPERT programme for 8 minutes/speed 3/80°C. Gradually pour milk through opening of lid and then close the cap.