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 apple strudel recipe has been a favorite in our family for years. I love how the aroma fills the house and how everyone gathers around to enjoy it fresh from the oven.

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

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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.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

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Sharing this apple strudel with my family creates cherished moments, especially on chilly weekends where tradition and warmth blend perfectly.

Serving Suggestions

Serve your apple strudel slightly warm with a generous drizzle of vanilla sauce and optionally a dollop of whipped cream for added richness.

Storage Tips

Store leftovers covered in the refrigerator for up to 3 days. Reheat in an oven to restore crispness to the phyllo pastry.

Variations

Try adding dried cranberries or substituting pears in place of apples for a unique twist on the classic recipe.

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Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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Enjoy this timeless Austrian dessert that’s sure to impress family and friends with its delicate layers and comforting flavors.

Recipe FAQs

→ What type of apples work best?

Tart, firm apples such as Granny Smith are ideal as they hold shape and provide a balanced sweetness.

→ Can I substitute the nuts in the filling?

Yes, walnuts or toasted slivered almonds offer great flavor and texture; mixing both adds extra crunch.

→ How do I prevent the phyllo from drying out?

Keep phyllo sheets covered with a damp towel while working and brush each layer lightly with melted butter.

→ Is it necessary to soak the raisins?

Soaking raisins in rum or apple juice plumps them, enhancing their sweetness and texture in the filling.

→ How is the vanilla sauce prepared?

The sauce simmers gently with vanilla bean or extract, egg yolks, sugar, and cornstarch, thickening into a smooth, creamy complement.