Save 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 apple strudel recipe brings back fond memories of cozy weekends and family gatherings around the table enjoying this warm 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
- 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 Making this strudel has become a treasured tradition that brings our family together, sharing stories and laughter.
Serving Suggestions
Serve the apple strudel warm with a generous pour of vanilla sauce and, if desired, a dollop of whipped cream for added indulgence.
Storage
Store leftover strudel in an airtight container at room temperature for up to two days or freeze for longer storage.
Variations
Try adding raisins soaked in rum or apple juice for a boozy twist, or sprinkle with powdered sugar just before serving for an elegant touch.
Save 
This apple strudel with vanilla sauce is the perfect comforting dessert to enjoy after a family meal or festive gathering.
Your Questions Answered
- → What type of apples work best?
Tart varieties like Granny Smith hold their shape well and provide a nice balance to the sweetness.
- → Can I substitute the nuts?
Yes, walnuts and almonds both add a pleasant crunch and complement the spices in the filling.
- → How do I prevent the phyllo dough from drying out?
Keep the phyllo sheets covered with a damp cloth while working to maintain moisture and prevent tearing.
- → What's the purpose of the toasted breadcrumbs?
They absorb excess moisture from the apple filling, keeping the pastry crisp and preventing sogginess.
- → How should the vanilla sauce be reheated?
Gently warm the sauce over low heat, stirring constantly to avoid curdling or burning.
- → Is the rum necessary for soaking the raisins?
It’s optional; apple juice can be used as a non-alcoholic alternative without sacrificing flavor.