Helena’s apple strudel is the Sud Tirol version with an easy pastry dough.
For the filling:
1-1.2kg eating apples
100g sugar
25g pine nuts
100g chopped walnuts
Zest from 1 lemon
1 teaspoon vanilla essence
1 teaspoon cinnamon
2 tablespoons rum
For the dough:
150g sugar
250g butter
500g flour
3 eggs
1 teaspoon vanilla essence (try and use real vanilla, it makes a big difference)
grated lemon zest
2 teaspoons baking powder
For more info on Helena’s hotel see:
For the custard (this is my recipe, not Helena’s)
600ml milk of which you could swap 50ml for single cream for extra richness)
1 vanilla pod or ½ tsp vanilla extract
4 yolks from free range, organic eggs (happy chickens = better flavoured eggs)
30g caster sugar
2 level teaspoons cornflour
Gently heat the vanilla pod in the milk, do not let it boil, once you cannot put your (washed) finger into the milk because it’s too hot, remove from the pan from the heat and extract the pod.
Cream the sugar, egg yolks and cornflour with a handheld whisk in a bowl which can sit comfortably in a saucepan, but so the bottom doesn’t touch the boiling water. Or use a double boiler.
Once the sugar mix is pale and smooth, Now gradually pour in the milk, whisking all the time.( If you are using vanilla extract not a vanilla pod, add it at this point)
take your chosen saucepan, add 6 centimetres or so of water Check the water doesn’t touch your bowl by lower it in to the pan. Adjust water levels if necessary then bring it a simmer. Lower the bowl into the pan. stir with a wooden spoon until it thickens – it should coat the back of the spoon, nicely.
Real vanilla is expensive but worth using whether it’s the bean, paste or extract. It’s a much, much better flavour than vanillin.