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 dessert has been a family favorite for years and always brings warmth to our gatherings.
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 This recipe has created many heartwarming family moments during holidays and special weekends.
Notes
For extra crunch, use a mix of walnuts and almonds Substitute pears for apples for a twist Serve with whipped cream if desired Pairs well with a late harvest Riesling or apple cider
Required Tools
Baking sheet Parchment paper Mixing bowls Skillet Saucepan Whisk Pastry brush Clean kitchen towel Knife
Allergen Information
Contains Gluten (phyllo dough, breadcrumbs), Eggs, Milk, Tree Nuts (walnuts/almonds), Butter Check labels if using store-bought phyllo or breadcrumbs for potential allergens
Save 
Enjoy this warm and comforting Austrian dessert served fresh for memorable gatherings.
Recipe FAQs
- → What type of apples work best for this dish?
Tart apples such as Granny Smith are ideal for providing a balanced sweet-tart flavor and firm texture that holds well when baked.
- → Can I substitute nuts in the filling?
Yes, walnuts, almonds, or a mixture of both add a toasty crunch and deepen the flavor profile of the filling.
- → How is the vanilla sauce thickened?
The sauce uses egg yolks and cornstarch, gently cooked with warmed milk and vanilla to create a smooth, creamy texture without curdling.
- → Is there an alternative to soaking raisins in rum?
Apple juice can be used as a non-alcoholic alternative to soak raisins, adding subtle sweetness without the alcohol content.
- → How should the pastry be handled for best crispiness?
Brushing each phyllo sheet with melted butter before layering and baking ensures a golden, crisp texture throughout the pastry.
- → Can this dish be prepared ahead and reheated?
It can be assembled slightly ahead, but for best flakiness, bake fresh and gently rewarm before serving to preserve texture and flavor.