Talking about strudels make me think about the Sound of Music as it is often associated with Austrian cuisine. This pastry wasn’t even difficult to make… Well when you use a ready-to-bake dough then it’s pretty much a breeze. I made it in the morning and let it at room temperature the rest of the day.
What’s in it:
- Cinnamon powder
- Ground hazelnuts
- Vanilla Sauce
- Vanilla extract/bean
- Egg yolks
I also made the sauce fresh and actually waited close to dinner time to make it so that it’s fresh and has time to cool off. When desert time came, all I had to do was add confectionery sugar onto the pastry and then topped with the vanilla sauce.
I cannot describe any more than mere words how the pastry turned out. It was basically like listening to the first movement of Mozart’s Moonlight Sonata(Vanilla Sauce) and Vivaldi’s Winter(Strudel). The intensity and power of the sound of the violin. The serenity and tranquility of the piano. These contracting pieces may better help you to understand the outcome of flavors in this pastry.
The crust was soft but held its form, the fruits had the perfect texture of softness but not mushy in any way. The cinnamon gave the spicy kick and the ground hazelnut gave a sweet and toasty flavor that reminds me of our winter holidays. The vanilla sauce was creamy and soft completing the eating experience.