Save 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 strudel recipe reminds me of cozy family weekends where the entire house smells of cinnamon and baked apples.
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
- 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.
Save Making this dessert has always brought my family together to enjoy sweet moments and warm flavors.
Serving Suggestions
Serve the apple strudel warm with a generous drizzle of vanilla sauce and a dusting of powdered sugar for an elegant finish.
Storage Tips
Leftover strudel can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
Variations
Try adding raisins soaked in rum or swapping walnuts for pecans to customize the flavor profile.
Save 
This apple strudel with vanilla sauce combines traditional Austrian flavors with a comforting homemade touch.
Recipe FAQs
- → What type of apples work best for this dish?
Tart varieties like Granny Smith are ideal as they hold their shape well and balance the sweetness.
- → Can I substitute the nuts used in the filling?
Absolutely, walnuts and almonds both add a wonderful crunch and nutty depth; feel free to mix or use just one.
- → How should the vanilla sauce be stored if made ahead?
Keep it covered in the refrigerator and gently warm before serving to maintain its smooth texture.
- → Is soaking the raisins necessary?
Soaking them in rum or apple juice plumps the raisins, adding juiciness and enhancing overall flavor.
- → What’s the best way to ensure the pastry is crisp?
Brushing each phyllo layer with melted butter and baking until golden guarantees a flaky, crisp texture.