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 part of family traditions for years and never fails to impress guests with its delicate layers and comforting taste.
Ingredients
- 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)
- 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
- Preheat oven:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Soak raisins:
- In a small bowl, 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:
- Bake for 35-40 minutes, or until golden brown and crisp. Cool slightly before dusting with powdered sugar.
- Prepare vanilla sauce:
- While the strudel bakes, 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 Enjoying this strudel during cold weekends brings the family together sharing stories and laughter around the table.
Serving Suggestions
Serve warm with whipped cream or your favorite late harvest Riesling or apple cider for a perfect pairing.
Storage Tips
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.
Variations
Try adding dried cranberries or chopped dried apricots to the filling for extra sweetness and texture.
Save to Pinterest 
This apple strudel is the perfect combination of flaky pastry and warm, spiced fruit that will delight everyone at your table.
Your Questions Answered
- → What type of apples work best for this dish?
Tart and firm apples like Granny Smith are ideal as they hold shape well and provide a balanced tartness against the spices.
- → Can I substitute nuts in the filling?
Yes, walnuts and toasted almonds both add crunch and flavor. You can mix them or choose one based on preference.
- → How is the vanilla sauce prepared to get a smooth texture?
The sauce is gently cooked over low heat after combining milk infused with vanilla and a mixture of egg yolks, sugar, and cornstarch to thicken without curdling.
- → What is the purpose of soaking the raisins before adding them?
Soaking raisins in rum or apple juice plumps them, adding moistness and depth of flavor to the filling.
- → Can I prepare the strudel in advance?
Yes, you can assemble the strudel a few hours ahead and refrigerate it before baking to allow flavors to meld and save time.