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 dessert has always been a favorite in our family during the holidays. The combination of warm apples and creamy vanilla sauce never fails to bring smiles.

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

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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.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

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Making this strudel together always brings our family closer, especially as the sweet scent fills the kitchen.

Serving Suggestions

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.

Variations

Try substituting pears for apples or adding raisins soaked in rum for a richer flavor.

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Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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This apple strudel with vanilla sauce is the perfect dessert to impress your guests with its classic flavors and comforting warmth.

Recipe FAQs

→ What type of apples work best?

Tart varieties like Granny Smith provide a perfect balance of sweetness and acidity that holds up well during baking.

→ Can I substitute nuts in the filling?

Yes, walnuts or toasted slivered almonds can be used individually or combined for added texture and flavor.

→ How should I handle the phyllo sheets?

Keep phyllo covered with a damp towel while working to prevent drying out and brush each sheet lightly with melted butter for flakiness.

→ Is there an alternative to dark rum for soaking raisins?

Apple juice can be used to soak raisins if you prefer to avoid alcohol, maintaining moistness and flavor.

→ How can I tell when the vanilla sauce is done?

The sauce should thicken enough to coat the back of a spoon without boiling, producing a smooth and creamy texture.