Amazing Viennese Apple Strudel in Warm Vanilla Sauce

Majkl shows us in this video how to make a Viennese apple strudel. With him we will return to the times of Austria-Hungarian Empire and taste the famous imperial goodness: the Viennese pulled strudel with vanilla sauce.
The recipe gained popularity during the Habsburg Empire, and the recipe was inspired by the Turkish Baklava, although using ingredients that are more common in Austria. What makes this recipe special is that it is served with a vanilla sauce, making resemblence to the baklava being served with honey.
Ingredients for 50 cm long strudel
DOUGH
250g flour + 3 tablespoons when working with the dough
25g sunflower oil
1 egg
100ml warm water (40°C)
2g salt
1 tablespoon of lemon juice
FILLING
1kg apples (sour apples taste very good in Strudel)
120g raisins that have been soaked in Czech rum for at least 3 hours
4 tablespoons of rum
100g breadcrumbs
2 large tablespoons of ghee (or butter)
140g granulated sugar
50g walnuts
10 g cinnamon
2 tablespoons of lemon juice
VANILLA SAUCE
400ml milk
200g cream (36% fat)
2 egg yolks
100g granulated sugar
1 tablespoon of vanilla extract
2 tablespoons of starch
BUTTER or GHEE
you will need 100g of melted ghee to brush the dough
Guten Apetit!