Apple Strudel with Vanilla

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 strudel has been a family favorite during holidays and cozy weekends, always bringing smiles to the table.

Ingredients

• 6 medium tart apples: peeled, cored, and thinly sliced
• 1/2 cup raisins: soaked in rum or apple juice
• 2 tbsp dark rum: optional, or use apple juice
• 1/2 cup granulated sugar: for filling
• 1 1/2 tsp ground cinnamon: for spicing
• 1/2 cup chopped walnuts or toasted slivered almonds: for texture
• 1 tsp lemon zest: for brightness
• 1 tbsp lemon juice: to balance flavors
• 1/2 cup fresh breadcrumbs: toasted with butter
• 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: for vanilla sauce
• 1/2 vanilla bean: split and seeds scraped or 1 1/2 tsp pure vanilla extract
• 1/3 cup granulated sugar: for sauce
• 2 large egg yolks: for thickening sauce
• 2 tsp cornstarch: for thickening
• Pinch of salt: to taste

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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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.

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

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This dessert always brings our family together, sharing stories while enjoying each bite of warm strudel.

Serving Suggestions

Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Variations

Try substituting pears for apples for a unique twist or adding dried cranberries to the filling.

Storage Tips

Store leftovers covered at room temperature for up to two days or freeze wrapped tightly for longer storage.

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Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Enjoy this timeless recipe as a perfect finish to any meal, perfect for sharing and creating memories.

Recipe FAQs

→ What type of apples work best?

Tart and firm apples like Granny Smith are ideal as they hold their shape and provide balanced acidity.

→ Can I substitute nuts in the filling?

Yes, walnuts and almonds both add crunch and flavor; mixing them enhances texture and taste.

→ How do I keep phyllo dough from drying out?

Keep phyllo covered with a damp towel while working and brush each sheet lightly with melted butter before layering.

→ What’s the key to a smooth vanilla sauce?

Heat milk slowly with vanilla, temper eggs by gradually adding hot milk, then cook gently to thicken without boiling.

→ Can the strudel filling be prepared ahead?

Yes, apple filling can be made in advance and refrigerated to allow flavors to meld before assembling the strudel.