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 dessert has been a favorite in my family for years and never fails to bring smiles at gatherings.
Ingredients
- 6 medium tart apples: 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
- 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
- Preheat oven:
- to 375°F (190°C). Line a baking sheet with parchment paper.
- Soak raisins:
- in rum or apple juice for 10 minutes. Drain before using.
- Toast breadcrumbs:
- In a skillet melt 2 tbsp butter over medium heat. Add breadcrumbs and toast until golden. Set aside to cool.
- Combine filling:
- In a large bowl combine sliced apples soaked raisins sugar cinnamon nuts lemon zest and lemon juice. Toss well.
- Prepare phyllo:
- Lay a phyllo sheet on a clean kitchen towel. Brush lightly with melted butter. Layer remaining sheets brushing each with butter.
- Add breadcrumbs:
- Sprinkle the toasted breadcrumbs evenly over the top phyllo sheet leaving a 2-inch border.
- Add filling:
- Spoon the apple filling evenly along one short edge of the phyllo leaving a 2-inch margin on sides.
- Roll strudel:
- 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.
- Bake:
- for 35-40 minutes or until golden brown and crisp. Cool slightly before dusting with powdered sugar.
- Prepare 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.
- Serve:
- Slice the strudel and serve warm with vanilla sauce.
Save to Pinterest My family always gathers around the table to enjoy this warm and comforting dessert which never lasts long.
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.
Nutritional Information
Calories 340 Total Fat 13 g Carbohydrates 55 g Protein 5 g per serving
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This apple strudel with vanilla sauce is perfect for any cozy occasion and sure to impress your guests.
Recipe FAQs
- → What type of apples work best for this dessert?
Tart and firm apples like Granny Smith hold their shape well and provide a nice balance to the sweetness.
- → Can I substitute raisins with other dried fruits?
Dried cranberries, currants, or chopped dried apricots make great alternatives and add their own unique flavors.
- → How should the phyllo dough be handled to prevent tearing?
Keep phyllo covered with a damp cloth while working and brush each layer lightly with melted butter for pliability and crispness.
- → What’s the best method to prepare the vanilla sauce?
Heat milk and vanilla gently, then slowly combine with a well-whisked egg yolk mixture. Cook gently until thickened without boiling to avoid curdling.
- → Can nuts be customized in the filling?
Yes, toasted walnuts, almonds, or a mix can be used depending on preference for texture and flavor.
- → Is it possible to prepare this dessert in advance?
The filling can be prepared ahead and stored refrigerated. Assemble and bake just before serving to maintain crispness.