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Ingredients
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Filling
Strudel Dough
Chantilly Cream
Anglaise
Method
Filling Preparation
- 1
Prepare the Filling
In a large bowl, combine the sliced apples, chopped almonds, raisins, granulated sugar, cinnamon, and lemon juice. Mix well until the apples are evenly coated. Set aside to allow the flavors to meld.
Strudel Dough Preparation
- 2
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Slowly add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Place the dough in a bowl, cover with a damp cloth, and let it rest for 30 minutes.
Assembly
- 3
- 4
Add the Filling
Spread the prepared apple filling evenly over the rolled dough, leaving a small border around the edges.
- 5
Roll and Bake
Carefully roll the dough away from you into a log shape, sealing the edges as you go. Place the strudel seam-side down on a baking sheet lined with parchment paper. Brush the top with more melted butter. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes or until golden brown.
Chantilly Cream Preparation
- 6
Make the Chantilly Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Set aside in the refrigerator until ready to serve.
Anglaise Preparation
- 7
Prepare the Anglaise
In a saucepan, combine milk and heavy cream. Heat over medium until just below boiling. In a separate bowl, whisk together egg yolks and sugar until pale. Gradually add the hot cream mixture into the egg yolk mixture, whisking constantly. Return it to the saucepan and cook over low heat, stirring until it thickens enough to coat the back of a spoon. Strain through a fine sieve and stir in vanilla. Cool before serving.