Save to Pinterest A classic Austrian dessert featuring flaky pastry filled with spiced apples, raisins, and toasted nuts, served warm with a silky homemade vanilla sauce — the perfect weekend treat for cozy gatherings.
I have always loved serving this apple strudel at family gatherings during the holidays; its aroma fills the house with warmth and nostalgia.
Ingredients
- 6 medium tart apples: peeled, cored, and thinly sliced
- 1/2 cup raisins:
- 2 tbsp dark rum: optional or use apple juice
- 1/2 cup granulated sugar:
- 1 1/2 tsp ground cinnamon:
- 1/2 cup chopped walnuts or toasted slivered almonds:
- 1 tsp lemon zest:
- 1 tbsp lemon juice:
- 1/2 cup fresh breadcrumbs:
- 2 tbsp unsalted butter: melted (for breadcrumbs)
- 6 sheets phyllo dough: thawed
- 1/3 cup unsalted butter: melted (for brushing phyllo)
- 2 tbsp powdered sugar: for dusting
- 2 cups whole milk:
- 1/2 vanilla bean: split and seeds scraped or 1 1/2 tsp pure vanilla extract
- 1/3 cup granulated sugar:
- 2 large egg yolks:
- 2 tsp cornstarch:
- Pinch of salt:
Instructions
- Preheat:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Soak raisins:
- Soak raisins in rum or apple juice for 10 minutes. Drain before using.
- Toast breadcrumbs:
- Melt 2 tbsp butter over medium heat in a skillet. Add breadcrumbs and toast until golden. Set aside to cool.
- Mix filling:
- Combine sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice. Toss well.
- Prepare phyllo:
- Lay a phyllo sheet on a clean kitchen towel. Brush lightly with melted butter. Layer remaining sheets, brushing each with butter.
- Add breadcrumbs:
- Sprinkle the toasted breadcrumbs evenly over the top phyllo sheet, leaving a 2-inch border.
- Add filling:
- Spoon the apple filling evenly along one short edge of the phyllo, leaving a 2-inch margin on sides.
- Roll strudel:
- Using the towel, gently roll up the strudel, tucking in the edges. Place seam-side down on the baking sheet. Brush the strudel with remaining melted butter.
- Bake:
- Bake for 35-40 minutes until golden brown and crisp. Cool slightly before dusting with powdered sugar.
- Prepare sauce:
- Heat milk and vanilla bean (or extract) until steaming but not boiling. Whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly pour hot milk into yolk mixture, whisking. Return to saucepan and cook over low heat, stirring, until thickened. Strain if desired.
- Serve:
- Slice the strudel and serve warm with vanilla sauce.
Save to Pinterest This recipe always brings my family together, reminding us of cozy weekends and shared memories around the table.
Variations
Try substituting pears for apples or adding dried cranberries for a different flavor twist.
Storage
Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream for an indulgent treat.
Save to Pinterest This apple strudel with vanilla sauce is a timeless dessert that always impresses and comforts.
Recipe FAQs
- → What type of apples work best for this dish?
Tart varieties like Granny Smith provide a balanced sweetness and firmness that hold up well during baking.
- → Can the nuts be substituted or omitted?
Walnuts or toasted almonds add crunch and flavor, but you can use a mix or leave them out if preferred.
- → How is the vanilla sauce prepared?
The sauce is made by heating milk with vanilla, then slowly incorporating egg yolks, sugar, and cornstarch, cooking gently until thick and smooth.
- → Is soaking the raisins necessary?
Soaking raisins in rum or apple juice plumps them and enhances flavor, but it can be skipped if desired.
- → What baking techniques ensure a crisp strudel?
Brushing each phyllo layer with melted butter and baking at the recommended temperature creates a golden, crispy texture.
- → Can pears be used instead of apples?
Yes, pears are a great alternative for a slightly different but equally delicious filling.