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 recipe has been a family favorite for years each time I make it the house fills with an amazing aroma and everyone eagerly waits for dessert.

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

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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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.

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

Check price on Amazon

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

Check price on Amazon

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This dessert always brings us together especially on chilly weekends when we enjoy it with hot tea and heartfelt conversations.

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

Allergen Information

Contains Gluten (phyllo dough breadcrumbs) Eggs Milk Tree Nuts (walnuts/almonds) Butter Check labels if using store-bought phyllo or breadcrumbs for potential allergens.

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Rinse vegetables, wash cookware, and fill pots easily while cooking with flexible spray control.

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This apple strudel recipe is sure to impress your guests and become a holiday tradition.