Delicious Warm Apple Strudel with Vanilla Sauce

Preheat your oven to 180°C. Peel, core, and thinly slice the apples. In a large bowl, combine the sliced apples with 70g of sugar, cinnamon, and the zest and juice of half a lemon. Mix well.

Melt the butter. On a clean kitchen towel, carefully unroll the strudel dough sheets. If using filo, lay out 2-3 sheets, brushing each with melted butter. Sprinkle the breadcrumbs evenly over the buttered dough.

Spoon the apple mixture along one long edge of the dough, leaving a border. Fold the short ends inward, then carefully roll the strudel tightly using the kitchen towel to help.

Carefully transfer the rolled strudel to a baking sheet lined with parchment paper, seam-side down. Brush the top with remaining melted butter. Bake for 30-35 minutes, or until golden brown and crispy.

While the strudel bakes, prepare the vanilla sauce. In a small saucepan, combine the heavy cream with the remaining 30g of sugar and the vanilla extract. Heat gently over medium heat until it just begins to simmer.

In a separate small bowl, whisk the egg yolks. Gradually temper the egg yolks by slowly whisking in a small amount of the hot cream mixture. Then, pour the tempered egg yolks back into the saucepan with the remaining cream.

Continue to cook the sauce over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not boil. Remove from heat immediately.

Once the strudel is baked, let it cool for a few minutes before slicing. Serve warm with the homemade vanilla sauce.