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.
This recipe has been a family favorite for years and always brings warmth to our gatherings.
Ingredients
- For the Apple Strudel: 6 medium tart apples (e.g. Granny Smith), 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)
- For the Vanilla Sauce: 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
- Step 1:
- Preheat the oven to 375℉ (190℃). Line a baking sheet with parchment paper.
- Step 2:
- In a small bowl, soak raisins in rum or apple juice for 10 minutes. Drain before using.
- Step 3:
- In a skillet, melt 2 tbsp butter over medium heat. Add breadcrumbs and toast until golden. Set aside to cool.
- Step 4:
- In a large bowl, combine sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice. Toss well.
- Step 5:
- Lay a phyllo sheet on a clean kitchen towel. Brush lightly with melted butter. Layer remaining sheets, brushing each with butter.
- Step 6:
- Sprinkle the toasted breadcrumbs evenly over the top phyllo sheet, leaving a 2-inch border.
- Step 7:
- Spoon the apple filling evenly along one short edge of the phyllo, leaving a 2-inch margin on sides.
- Step 8:
- Using the towel, gently roll up the strudel, tucking in the edges as you go. Place seam-side down on the prepared baking sheet. Brush the strudel with remaining melted butter.
- Step 9:
- Bake for 35-40 minutes, or until golden brown and crisp. Cool slightly before dusting with powdered sugar.
- Step 10:
- While the strudel bakes, prepare the vanilla sauce Heat milk and vanilla bean (or extract) in a saucepan until steaming but not boiling. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return to saucepan and cook over low heat, stirring, until the sauce thickens and coats the back of a spoon (do not boil). Strain if desired.
- Step 11:
- Slice the strudel and serve warm with vanilla sauce.
Save to Pinterest This dessert always brings my family together, sharing sweet moments and fond memories.
Notes
For extra crunch, use a mix of walnuts and almonds. Substitute pears for apples for a twist. Serve with whipped cream if desired. Pairs well with a late harvest Riesling or apple cider.
Required Tools
Baking sheet, parchment paper, mixing bowls, skillet, saucepan, whisk, pastry brush, clean kitchen towel, knife
Nutritional Information
Calories 340, Total Fat 13 g, Carbohydrates 55 g, Protein 5 g (per serving)
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This apple strudel is a timeless recipe perfect for sharing and enjoying any time of year.
Recipe FAQs
- → What type of apples work best?
Tart apples like Granny Smith hold their shape well and balance sweetness, ideal for this dish.
- → Can I prepare the vanilla sauce in advance?
Yes, the vanilla sauce can be made ahead and gently reheated before serving to maintain its smooth texture.
- → How do I keep phyllo dough from drying out?
Cover phyllo sheets with a damp towel while assembling to prevent them from drying and tearing.
- → What nuts complement this filling?
Walnuts or toasted slivered almonds add a pleasant crunch and subtle flavor contrast to the spiced apples.
- → Are there good drink pairings?
This dish pairs wonderfully with late harvest Riesling or a crisp apple cider to enhance the fruity notes.
- → Can I substitute raisins with other dried fruits?
Dried cranberries or chopped dried apricots work well as alternatives, adding different flavor dimensions.