Apple strudel with Vanilla Custard

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Pauline Boldt

A Delicious easy-to-make twist on the traditional apple pie. Spiked with lemon and ginger snaps and wrapped in a flaky phylo pastry.

Strudel

¾ cup sour cream

½ cup brown sugar

2 large granny smith apples, peeled, cored and chopped

2 teaspoons fresh lemon juice

1 ½ cup crushed ginger snap cookies 5 sheets phyllo dough, thawed

¼ cup unsalted butter, melted

Anglais sauce

1 cup milk

½ cup 35% cream

4 large egg yolks

2 teaspoons cornstarch

¼ cup sugar

1 teaspoon vanilla extract

For Anglais sauce, in medium saucepan, heat together milk and cream over low heat. Meanwhile, whisk together egg yolks, cornstarch, sugar and vanilla in large bowl. Slowly whisk in hot cream. Return liquid to pan and continue to cook, stirring constantly, until thick enough to coat back of spoon, 3 to 5 minutes. Pour sauce into clean bowl. Cover with plastic wrap, pressing directly onto surface to prevent skin from forming. Chill until ready to serve. Makes about 2 cups (the sauce an be made up to 2 days in advance).

For strudel, stir together sour cream and brown sugar in medium bowl. Mix in apples, lemon juice, and ginger snaps. Set aside.

On clean work surface, unroll phyllo. Cover with plastic wrap and clean tea towel. Remove 1 sheet of phyllo, keeping remaining sheets covered; brush with melted butter. Remove another sheet, placing on top of first. Brush with melted butter. Repeat with 3 more sheets. Spread with filling. Starting with short end, roll into cylinder. Carefully transfer to parchment lined baking sheet. Bake until golden brown, 30 to 35 minutes. Let cool 10 minutes before slicing. Serve with Anglais sauce. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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