Apple Strudel with Vanilla (Print View)

Flaky strudel filled with spiced apples, raisins, nuts, served warm with a silky vanilla sauce.

# What You'll Need:

→ Apple Strudel

01 - 6 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
02 - ½ cup raisins
03 - 2 tbsp dark rum (optional) or apple juice
04 - ½ cup granulated sugar
05 - 1½ tsp ground cinnamon
06 - ½ cup chopped walnuts or toasted slivered almonds
07 - 1 tsp lemon zest
08 - 1 tbsp lemon juice
09 - ½ cup fresh breadcrumbs
10 - 2 tbsp unsalted butter, melted (for breadcrumbs)
11 - 6 sheets phyllo dough, thawed
12 - ⅓ cup unsalted butter, melted (for brushing phyllo)
13 - 2 tbsp powdered sugar (for dusting)

→ Vanilla Sauce

14 - 2 cups whole milk
15 - ½ vanilla bean, split and seeds scraped or 1½ tsp pure vanilla extract
16 - ⅓ cup granulated sugar
17 - 2 large egg yolks
18 - 2 tsp cornstarch
19 - Pinch of salt

# How To Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Soak raisins in rum or apple juice for 10 minutes, then drain.
03 - Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and toast until golden. Set aside to cool.
04 - In a large bowl, mix sliced apples, soaked raisins, sugar, cinnamon, nuts, lemon zest, and lemon juice until evenly combined.
05 - Place a phyllo sheet on a clean kitchen towel and brush lightly with melted butter. Repeat layering and brushing with remaining sheets.
06 - Sprinkle toasted breadcrumbs evenly over the top phyllo sheet, leaving a 2-inch border.
07 - Spoon apple filling along one short edge of the phyllo, leaving a 2-inch margin on sides.
08 - Using the towel, gently roll the strudel, tucking edges in as you go. Place seam-side down on the baking sheet and brush with remaining melted butter.
09 - Bake for 35 to 40 minutes until golden brown and crisp. Let cool slightly, then dust with powdered sugar.
10 - Heat milk and vanilla bean (or extract) in a saucepan until steaming. Whisk egg yolks, sugar, cornstarch, and salt in a bowl until smooth. Gradually whisk hot milk into egg mixture, then return to saucepan. Cook over low heat, stirring, until sauce thickens and coats the back of a spoon. Strain if desired.
11 - Slice strudel and serve warm with vanilla sauce.

# Expert Insights:

01 -
  • Flaky golden pastry with warm spiced apple filling
  • Served with a smooth homemade vanilla sauce
02 -
  • Use a clean kitchen towel to handle the delicate phyllo dough to prevent tearing.
  • Do not boil the vanilla sauce after adding egg yolks to avoid curdling.
03 -
  • Soaking raisins in rum adds depth but substitute with apple juice for a milder flavor.
  • Brush each phyllo sheet lightly with butter to ensure a crisp, golden texture without sogginess.
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