Apple strudel with vanilla sauce. Austria

Such a delicate consistency of this warm, winter sauce complements so well, which is still best served cold, that it becomes warmer right in the soul from such a dessert.

Memories of my student days, when I ordered apple strudel with vanilla sauce in the Lviv confectionery "Tsukernya". By a ridiculous coincidence, I returned to my hometown, and here the same confectionery “Tsukernya” was opened as in Lviv. But the strudel doesn't taste the same anymore. Don't think it's worse. It's just that the circumstances are different. Then there were apple strudel in Austria, and even in Germany, but it's not the same. Tasty, but without emotions.

But when I cooked everything at home, somehow even my heart sank from sentiment ... :-) Without vanilla sauce, everything would have been different. Worse!

Everything is prepared very simply, the main thing is not to miss when the sauce begins to thicken and remove from heat in time.

The sauce warms up nicely. You need to warm up over low heat, stirring constantly, and after heating, it is better, for the second time, to pass through a sieve before serving. So the sauce will be silky and uniform.

550 ml

Ingredients

1/2 pod vanilla (or 8 grams vanilla sugar)
2 yolks
500 ml milk
60 grams of sugar
2 tsp corn starch (you can substitute potato starch)
1 tsp butter, chill

Cooking time: 20 minutes

1. Pour milk into a saucepan and scrape out the vanilla seeds (for this, the pod must be cut in half). Bring milk to a boil and remove from heat.

2. Beat the yolks with sugar until white.

Gradually, while continuing to whisk, add the starch and pour in the milk in a trickle. When the mass becomes homogeneous, pour everything back into the saucepan.

Vanilla sauce is an integral part of British cuisine. He is adored in Sweden, Germany, Austria. Today it is difficult to say who first came up with the idea of using sweet sauce for desserts, but the fact that it has been the main addition to baking for several centuries is a fact.

It is served with pies, biscuits, pancakes, strudel and other pastries. The sauce is indispensable in the preparation of ice cream and other cold desserts based on it.

There are many varieties of this fragrant sweet sauce, many "secret ingredients" that can turn this sweetness into a real culinary masterpiece.

We invite you to cook what is called the classic of the genre - sauce for baking or ice cream from vanilla and cream.

Classic recipe

In order to cook classic sauce, you will need milk, cream, eggs, vanilla, sugar. From the equipment - a saucepan with a thick bottom (it is easier to keep the sauce from burning in it), a whisk for whipping or a blender, a spatula for stirring.

Composition of products:

Fresh milk - 200 ml;
Fatty cream (at least 20%) - 200 ml;
Chicken egg yolks - 5 pcs.;
Vanilla - 1 pod or a full teaspoon of vanilla sugar;
Sugar sand - 50 g.

Cooking order

If you use not vanilla sugar, but real vanilla, then you need to start preparing the sauce with it.

Mix cream and milk. Cut the vanilla stick lengthwise. Remove the vanilla with the sharp edge of a knife and dip both the vanilla and the stick into the milk and bring to a boil. Don't let it boil - remove from heat. Strain it to take away the vanilla and let cool.

While the vanilla milk is cooling, let's get on with the rest of the ingredients.

Beat the yolks with a whisk or a blender with sugar until they turn white and turn into a white homogeneous mass.

Pour the warm milk into the yolk-sugar mixture in a thin stream. Then put this mixture in a water bath and cook, stirring constantly, until the sauce reaches the desired consistency.

Do not let it boil in any case, otherwise the sauce will be spoiled - it will simply delaminate. As soon as it thickens as it should, turn it off immediately. To understand that the consistency of the sauce has reached the ideal, you need to dip a spoon into it. If the spoon, when pulled out, is covered with an even layer of our cream, does not flow down in streams, then everything turned out as it should.

Let cool and you can serve.

If you use not natural vanilla, but vanilla sugar, then you can add it already in the process of mixing all the ingredients - just before cooking.

Sweet sauce for strudel

Vanilla sauce - universal. It can be served with almost any dessert. But if you want to treat your guests to strudel with apples and vanilla sauce, then it is better to cook it according to this recipe.

Composition of products:

Milk - 400 ml;
Sugar - not a full glass on the finger;
Corn starch - 1 teaspoon;
Vanilla sugar - 1 standard sachet;
Chicken eggs - 4 yolks.

Cooking order:

Combine egg yolks, sugar, vanilla and cornstarch and beat all ingredients with a whisk or blender. Heat the milk, then pour it into the mixture in a thin stream. Remember to constantly stir with a spatula. This affects the final consistency of the sauce.

Put the mixture on the fire and cook until it begins to thicken. Don't let the sauce boil. He will spoil!

As soon as the sauce reaches the desired density, pour it into a glass dish and serve.

Sweet sauce for pancakes

If you have on your table not just pastries, but pancakes, then you need to serve the sauce along with the berry sauce. Such a delicate, vanilla-fruity combination can turn your pancakes into a real royal dish.

So let's make the vanilla sauce classic recipe. In parallel, we are preparing fruit. We took strawberries for its preparation, but you can also use any other berries or fruits that are well ground into a homogeneous mass. It is important.

To prepare this sauce for pancakes, we need:

Strawberries - 200 g;
Sugar - 2 tablespoons;
Drinking water - 200 ml;
Potato starch or corn starch - 1 tablespoon.

Blend strawberries and sugar in a blender until smooth. Add 150 ml of water to the berries. Soak starch in 50 ml of water. Mix with strawberries, then put on fire and bring the sauce to a boil. Switch off immediately after boiling and let cool completely.

Innings

Pancakes can be served immediately in gravy boats filled with two types of sauce. Lay the pancakes in portions, pouring a thin stream first with red berry sauce, and then with white vanilla sauce.

You can also mix two sauces. Then you get a pink vanilla-berry sauce. It can also be used to make ice cream.

Try what you like, and feel free to experiment!

If you are preparing a sauce, we advise you not to put the saucepan on an open fire. This is fraught with the fact that you can easily burn the pan. This sauce burns very easily. Therefore, it is ideal to use a water bath. It's pretty easy to organize. Take two saucepans: one larger, the other smaller. Fill the larger one halfway with water and let it boil. Then put a smaller saucepan on top of it, where and pour our sauce. If you cook the sauce in this way, it is guaranteed not to burn.
The yolks for the sauce should be taken warm. Unlike whites, yolks beat well this way.
If you are preparing vanilla sweetness along with berry sweetness for pancakes, control the amount of sugar yourself. If 3 tablespoons of sugar are enough for sweet strawberries, then for red currants it will need to be taken more - 4-5 tablespoons.
If you add a tablespoon of rum to the composition of vanilla cream, it will acquire some liquor flavor. Many people like it very much. In addition to rum, cognac can be added to the sauce.
If you like sweet and sour taste, then you can add a teaspoon of freshly squeezed lemon juice or a third of a teaspoon to an already prepared vanilla sauce. citric acid.
Spices can also diversify the taste. Perfectly complements the range of flavors of vanilla sauce cinnamon. But don't overdo it. Too much cinnamon will overpower the vanilla flavor.
But it’s better not to add cocoa to such a sauce - it will completely overshadow the vanilla, and you will no longer have vanilla sauce, but chocolate cream.
The sauce can be prepared without boiling. To do this, you just need to mix 100 g of non-acidic sour cream of any fat content, 50 g of cheese curd mass, 50 g of powdered sugar, 5 g of vanilla sugar and a little nutmeg and beat everything well. After that, just put the mixture in the refrigerator, it will thicken there. If you feel like there is not enough sugar in the finished sauce, you can increase the amount of vanilla sugar or powdered sugar. This version of vanilla sauce is good to use not only for pastries and pancakes, but also for fruit salads, berries, meringues. And this sauce can also be served as an independent curd dessert.

Enjoy your meal!

We discussed the strudel (Irin's post is a must-see!), and I remembered that just not so long ago I saw his recipe on the Essen & Trinken website.
you can watch text comments and videos. And then I will show what has already been translated, with all the comments and additions. Do not be afraid of the dough, it will stretch like a pretty one, so, be bolder!
By the way, Sveta ingwervanille I already let you know that vanilla sauce is more suitable for curd strudel ... do you feel what it's going to? :) Of course, I'll cook it too. Of light, with you recipe!

We dare to take on the task.

We need:
For the test
150 ml milk
250 g flour
1 egg
2 tablespoons vegetable oil (30 ml)
1/2 tablespoon white wine
salt

Filling:
50 g almonds
100 g butter
60 g breadcrumbs
150 g sugar
1 lemon
800 g apples
40 ml Calvados
40 ml dark rum
50 g raisins
1/2 teaspoon ground cinnamon
Powdered sugar for sprinkling

vanilla sauce
1 vanilla pod
250 ml milk
250 ml whipped cream
6 egg yolks
80 g powdered sugar

What we do:

1. Flour, eggs, butter, white wine, a pinch of salt and milk (milk should be warm) - knead a smooth, elastic dough.
Form a ball, grease with oil, cover and leave for 2 hours in a warm place.

2. For the filling: fry the almonds until golden brown.
In a separate frying pan, melt 50 g of butter. Add 50 g breadcrumbs and sugar. Keep over medium heat until golden brown.

3. Peel the apples, remove the core and cut into thin slices. Add to them: lemon juice, remaining sugar, calvados, rum, raisins, cinnamon and almonds.

4. Melt the remaining butter (50 g) and set aside. Sprinkle a kitchen towel with water, and then sprinkle with flour; put dough on it. First, roll out with a rolling pin, sprinkling with flour (a couple of pinches of flour, a couple of movements with a rolling pin, then with your hands). Take the dough in your hands and pull with the outside of your palms. Return the dough to the towel and tighten the thick edges from the center to the sides, cut off the excess. The dough should be thinly rolled into a layer, so that the pattern on the towel is visible. Brush the dough around the edges with melted butter.

5. Sprinkle with a mixture of breadcrumbs, stepping back 5 cm from the edges. Submit apple filling.

6. Wrap the edges of the dough towards the center. Roll up the strudel using a kitchen towel. Place seam side down on baking paper, brush with melted butter.

Bake at 200 degrees for about 30 minutes. Sprinkle the finished strudel with powdered sugar.

SAUCE
7. Cut the vanilla pod and scrape out the seeds, bring to a boil with milk, cream and the pod itself. Remove vanilla pod.
8. Beat egg yolks with sugar until creamy, continuing to beat, gradually pour in hot milk.
9. Put the mixture in a water bath (do not boil!), Keep stirring until the mixture thickens. Strain the sauce through a sieve.

Apple strudel is served hot or cold with vanilla sauce.

Time to table!

Vanilla sauce is one of the confectionery bases. It is used in many dessert dishes. Each chef has his own secret recipe for its preparation, but the main ingredients are always the same. We offer you to learn how vanilla sauce is prepared and what is put in it.

Easy delicious sauce recipe

Vanilla sauces can be called traditional dish English cuisine. Residents of Foggy Albion are happy to season pancakes, pudding, strudel and other desserts with this sweet mass. It tastes very similar to custard but has a softer texture.

Ingredients:

Fresh milk - 0.5 l;
Egg yolks - 5 pcs.;
Sugar - 100 g;
Vanillin - 0.5 pod or 3 g of powder.

Cooking method:

The recipe for vanilla sauce is very simple. To cook the cream, you will need a small enameled pan or saucepan. If the preparation does not use a powder, but a pod, then they begin work with the assembly of vanilla. To do this, it is cut in half and the core is cleaned with the tip of a knife.
Next, a container with milk is placed on a strong fire, vanilla and pods are added to it. The liquid, stirring constantly, is brought to a boil, then removed from the stove and left to cool slightly. This is vanilla milk.
While it is cooling, fresh eggs are divided into 2 parts. To do this, the shell is carefully broken and, pouring from one half to the other, the protein is separated from the yolk.
The next step is to use a whisk or mixer. Beat sugar with yolks until smooth. To get a sweeter cream, increase the amount of sugar and / or add a couple of bags of vanilla sugar, but then you should use less vanilla.
Warm milk is filtered through a sieve.
Warm milk is added in a thin stream to the yolks with sugar, constantly stirring the mixture with a whisk.
The saucepan with the contents is placed on a small fire. Constantly stirring, bring the mass to the desired consistency.
How do you know when sweet vanilla sauce is ready? As soon as the mass begins to thicken, you need to remove it from the stove, without ceasing to stir. In no case should the gravy boil, otherwise the yolks will curl.
It is easy to check the readiness: they lower the spoon into the mass and immediately take it out, its surface should be covered with an even layer, the sweet cream flows very slowly.

This recipe is quite common. The cream prepared in this way can be stored in the refrigerator for no more than a day. Without using the stove, you can make a creamy vanilla sauce.

Sweet dessert with vanilla

Ingredients:

100 g sour cream;
60 g cream cheese;
50 ml fresh milk;
50 g of granulated sugar;
5 g vanilla or 2 sachets of vanilla sugar;
A little nutmeg.

Cooking method:

Sour cream is mixed with sugar and vanilla. For these purposes, use a kitchen whisk or blender.
When the mixture becomes homogeneous, milk is added to it and cream cheese. Instead of the latter, you can add cheese mass or non-sour cottage cheese.
All ingredients are thoroughly mixed with a whisk. To make the cream sweeter, more vanilla sugar is added to it.
After the mass has become homogeneous, the creamy vanilla sauce is removed in the refrigerator so that it thickens.
This recipe is perfect for dressing fruit salads, and for preparing an independent dish.
Various fruits, coconut flakes or cookies can be added to the mass. But, most delicious dish you can call apple strudel with vanilla sauce. It is easy to prepare, the main thing is to know the recipe.

How to cook strudel with apples and sauce?

What is apple strudel? This is a very thin airy dough, crispy crust and juicy sweet and sour filling of apples and other fruits. This delicacy is very popular in Europe. Many countries proudly declare that it was they who first baked this dessert. The recipe for this dish is simple, but you need to know some subtleties.

Ingredients:

a glass of milk;
a glass of flour;
1 chicken egg;
a pinch of salt;
2 tbsp. tablespoons of vegetable oil;
800 g of apples;
lemon juice;
100 g of sugar;
40 ml apple brandy;
40 ml rum;
50 g raisins;
cinnamon;
50 g almonds;
50 g butter.

Cooking method:

From these products, a smooth and elastic dough should be kneaded.
After kneading, form a ball and leave in a warm place for 2 hours. For everything to work out correctly, the milk needs to be warmed up a little.
While the dough is “reaching”, the filling for the strudel is being prepared. Take apples (0.8 kg), peel, cut out the core and cut into small pieces.
Putting them in a container, add juice from a squeezed lemon, sugar (100 g), apple brandy (40 ml), rum (40 ml), raisins (50 g), a pinch of cinnamon and almonds (50 g), fried in a pan.
All ingredients are thoroughly mixed. Separately, in a deep frying pan over a fire, mix 50 g of melted butter, breadcrumbs and sugar. All this is fried until golden brown. After that, they return to the test.
It is first rolled out with a rolling pin, then stretched by hand. The layer should be very thin, almost transparent, but without holes.
The dough is smeared around the edges with melted butter, the center is smeared with “fried” from sweet breadcrumbs and butter.
Spread the prepared filling on this layer. Now you need to fold the apple envelope: the side edges are folded to the center, starting from the top, the roll is slowly rolled up.
The resulting envelope is placed on a baking sheet covered with baking paper, seam down, and placed in the oven. The strudel is baked for 20-30 minutes at a temperature of 200 degrees.
The finished pastries are sprinkled with powdered sugar, and while the dough is in the oven, vanilla strudel sauce is prepared according to the recipe.
You can use the ones described above, or you can do it differently. Buy vanilla sauce or use another recipe. For example, take 2 cups of milk, a teaspoon of cornstarch, 4 egg yolks, an incomplete glass of granulated sugar and a bag of vanilla sugar.
In a large metal bowl, beat the yolks, sugar, starch and vanilla with a blender. Milk is first heated, and then a thin stream is added to the resulting mixture. Put the pan on a slow fire, stirring regularly, bring the sauce to the desired density.
When the apple strudel is ready, it is cooled and served on the table, next to it is a delicate milk cream with vanilla.