Pin It 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 always brings warmth to my family gatherings and has become our weekend tradition.
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
- Preheat oven:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Soak raisins:
- Soak raisins in rum or apple juice for 10 minutes. Drain before using.
- Toast breadcrumbs:
- Melt 2 tbsp butter over medium heat. Add breadcrumbs and toast until golden. Set aside to cool.
- Mix filling:
- 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 toasted breadcrumbs evenly over top phyllo sheet, leaving a 2-inch border.
- Add filling:
- Spoon apple filling evenly along one short edge of phyllo, leaving a 2-inch margin on sides.
- Roll strudel:
- Using towel, gently roll up the strudel, tucking in edges as you go. Place seam-side down on baking sheet. Brush with remaining butter.
- Bake:
- Bake 35-40 minutes or until golden brown and crisp. Cool slightly and dust with powdered sugar.
- Prepare vanilla sauce:
- Heat milk and vanilla bean or extract until steaming but not boiling. Whisk egg yolks, sugar, cornstarch, salt until smooth. Slowly pour hot milk into yolks, whisking. Return to pan, cook low heat stirring until thickened. Do not boil. Strain if desired.
- Serve:
- Slice strudel and serve warm with vanilla sauce.
Pin It This recipe brings my family together every weekend, creating warm memories filled with laughter and delicious dessert.
Additional Serving Suggestions
Serve the strudel with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Storage Tips
Store leftover strudel in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Variations
Try adding raisins soaked in rum for flavor or sprinkle cinnamon sugar on top before baking for extra sweetness.
Pin It 
This apple strudel recipe is a perfect blend of crispy and creamy, guaranteed to be a family favorite.
Recipe FAQs
- → What type of apples work best for this dish?
Tart apples like Granny Smith are preferred as they hold their shape and provide a balanced sweetness with the cinnamon and raisins.
- → Can I replace walnuts with other nuts?
Yes, toasted slivered almonds or a combination of walnuts and almonds add great crunch and flavor.
- → How do I prevent phyllo dough from drying out?
Keep the phyllo sheets covered with a damp towel while assembling and brush each layer lightly with melted butter to maintain moisture.
- → Is the vanilla sauce difficult to prepare?
The sauce is gently cooked by whisking heated milk into egg yolks, sugar, and cornstarch, then simmering until thickened, resulting in a smooth, creamy finish.
- → Can I prepare components ahead of time?
You can prepare the filling and vanilla sauce in advance, but assemble and bake the strudel just before serving for best texture.
- → What beverages pair well with this dessert?
Late harvest Riesling or apple cider complement the spiced apples and creamy sauce beautifully.