Apple Strudel with Vanilla Sauce

1. Combine all the dough ingredients and make it into a smooth dough. Knead to a pan window stage using a stand mixer with intervals for resting.

2. Cover the dough bowl for 15 minutes after the first kneading. Then knead it again briefly and repeat the rest and knead process two to three more times until a strong gluten structure is developed.

3. Divide the completed dough into two parts for ease of spreading, wrap in plastic, and let rest for an hour or more.

4. Prepare the apples by dicing or grating them and quickly toss with lemon juice to prevent oxidation. Transfer to a pan and start cooking.

5. Add sugar and spices to the apples, and continue cooking till the water evaporates. Add the dissolved cornstarch slurry, mix, and remove from heat.

6. Add the chopped walnuts to the apple mixture and let it cool completely before filling the pastry.

7. Take out one dough portion, grease the dough or surface, and gradually stretch the dough using melted butter if needed. Stretch until transparent.

8. Drizzle half the butter over the dough surface and brush evenly. Spread half the apple filling on one edge and roll into a spiral or log shape, brushing with more melted butter as needed.

9. Make slits on the rolled pastry with a razor, brush with melted butter, and transfer to a baking tray.

10. Repeat the process for the other half of the dough.

11. Bake in a preheated oven at 375°F on the middle rack for 35 minutes, removing when golden brown.

12. Brush the baked strudel with more melted butter and let it rest for 15 minutes before slicing.

13. For the vanilla sauce: Heat milk, sugar, and vanilla seeds in a saucepan. Whisk yolks in another bowl and temper with some hot milk mixture. Add back to the pot.

14. Add dissolved cornstarch mixture to the milk pot, whisk until it thickens. Strain the sauce and add butter. Stir, then chill or use warm.

15. Serve the strudel with vanilla sauce and enjoy.