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 fond memories of making this apple strudel with my family during the holidays, filling the house with the aroma of cinnamon and baked apples.
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°F (190°C). 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 recipe brings our family together every fall when fresh apples are in season. It's a cherished tradition to enjoy this warm treat after a long day.
Serving Suggestions
Serve the apple strudel warm with a generous drizzle of vanilla sauce. A scoop of vanilla ice cream or whipped cream makes a delightful addition.
Storage and Reheating
Store leftover strudel covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warm and crisp.
Variations
Try adding raisins soaked in rum for extra flavor or swap walnuts for almonds depending on your preference.
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This apple strudel recipe is a timeless dessert that fills your home with warmth and happiness.
Questions & Answers
- → What type of apples work best for this dessert?
Tart and firm apples like Granny Smith hold their shape well and provide a balanced sweetness when baked.
- → Can I substitute nuts in the filling?
Yes, walnuts and slivered toasted almonds work well, adding crunch and depth to the filling.
- → How do I achieve the flaky texture in the pastry?
Using multiple thin phyllo sheets brushed generously with melted butter creates layers that crisp beautifully throughout baking.
- → What is the purpose of soaking raisins before adding them?
Soaking raisins in rum or apple juice plumps them, enhancing their flavor and texture within the filling.
- → How do I prepare the vanilla sauce properly?
Heat milk with vanilla, then slowly whisk it into egg yolks mixed with sugar and cornstarch. Cook gently until thickened without boiling for a smooth sauce.
- → Can I make this dessert in advance?
Yes, you can assemble ahead and bake just before serving to maintain the flaky texture and warm sauce freshness.