German Apfelstrudel with Caramel Sauce and Vanilla Ice Cream

Allergens

Wheat, Dairy, Nuts

Ingredients

• For the Apfelstrudel:
• 2 large apples, peeled, cored, and thinly sliced
• 1 tbsp lemon juice
• 2 sheets of pre
• made phyllo dough
• 4 tbsp butter, melted
• 3 tbsp breadcrumbs
• 1/2 cup walnuts, chopped
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup granulated sugar For the Caramel Sauce:
• 1 cup granulated sugar
• 3/4 cup heavy cream
• 1/2 cup unsalted butter
• 1/4 tsp salt For the Vanilla Ice Cream:
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract

Instructions

1. Prepare the Apfelstrudel by tossing sliced apples with lemon juice in a medium bowl. In another bowl, mix breadcrumbs, cinnamon, sugar, salt, and walnuts. Layer one sheet of phyllo dough on a clean surface, brush with butter, then sprinkle half of the breadcrumb mixture evenly. Top with the other sheet of phyllo dough and repeat the process. Carefully roll up the strudel tightly, place it seam side down on a parchment lined baking sheet, and bake at 375°F for 25 minutes or until golden brown. For the caramel sauce, combine sugar, cream, butter, and salt in a saucepan over medium heat. Stir until the sugar dissolves, then boil without stirring until it turns a deep amber color. Remove from heat and allow to cool slightly. For the vanilla ice cream, whisk together heavy cream, milk, sugar, and vanilla extract in a large bowl. Cover and chill for at least 2 hours or overnight. Churn in an ice cream maker according to the manufacturer's instructions, then freeze until firm.

Chef’s Insight

The key to a perfect Apfelstrudel is ensuring that the phyllo dough is crispy and flaky, while the apples are tender and well-spiced. Don't be afraid to customize the recipe with your favorite nuts or spices.

Notes

Ensure that the apples are thinly sliced and evenly coated with the breadcrumb mixture to prevent uneven cooking.