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Katie's Cucina » Recipes » Dessert

Apple Strudel

Published: Nov 5, 2021 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Sliced apple strudel on a white platter with recipe title text on image for Pinterest.
Blue plates stacked with sliced apple strudel with vanilla sauce with recipe title text on image for Pinterest.
White platter with a Apple Strudel with powder sugar with recipe title on image for Pinterest.
Top view of a white platter with a powder sugar dusted Apple Strudel with logo on right corner.
Five photo; top for of how to fold an Apple Strudel and bottom photo of the finished cook Apple Strudel.
Two photos of apple strudel split by recipe title text on image for Pinterest.

Homemade apple strudel is easier to make than you might think. With just basic ingredients, store bought puff pastry, and fresh apples you are sure to have a delicious German-style strudel in under an hours time. Add an additional layer of flavor by making a homemade vanilla sauce.

Top view of a white platter filled with an Apple Strudel with powder sugar, apples, and vanilla sauce on the side.

I started making this apple strudel recipe well over a decade ago. I tried my hand at making a strudel when I was invited to an Oktoberfest themed dinner at a co-workers house. He had brats, warm potato salad, cucumber salad, and other delicious German side dishes. I realized he didn’t have dessert and I instantly volunteered to bring dessert.I figured apple strudel couldn’t be too difficult to make. By using store-bought puff pastry I was able to not only save time but achieve the buttery flaky crust of a traditional apple strudel. This recipe is so good, that I promise you will want to double the recipe and make two strudels (which is exactly what I did for the dinner party I attended).

If you are heading to or hosting an Oktoberfest dinner make sure you add my brats, potato salad, spaetzel, and cucumber salad recipes to your dinner menu.

Table of contents

  • Why This Recipe Works
  • Ingredients
    • For the Apple Strudel
    • For the Vanilla Sauce
  • Directions
    • For the Apple Strudel
  • For the Vanilla Sauce
  • FAQs
  • Tips & Tricks
  • Apple Recipes

Why This Recipe Works

This recipe is made in under an hours time and yields a strudel that was baked in a bakery.

Puff pastry is the star ingredient for an easy-to-make pastry.

Your house will smell amazing as the apple strudel bakes.

Bonus, I share how to make an easy custard base vanilla sauce that takes this strudel to the next level.

Ingredients

Ingredients: puff pastry, sugar, apples, raisins, flour, cinnamon, and egg.

For the Apple Strudel

  • Sugar – A little sugar will help sweeten up the apple mixture.
  • All-purpose flour – The flour is needed to help thicken the apple juices as they cook.
  • Apples – Two Granny Smith Apples, peeled and sliced
  • Ground cinnamon – I love to use ground cinnamon but you could also use apple pie spice if needed.
  • Raisins – I love to add a few for a burst of flavor.
  • Puff Pastry – 1 sheet is all you will need. Make sure you place the puff pastry out to thaw an hour prior to baking.
  • Confectioners’ sugar – This is to dust the top after it’s done.

For the Vanilla Sauce

  • Dairy – A combination of milk and heavy cream are needed for this recipe.
  • Granulated sugar – White granulated sugar works perfect for this vanilla sauce.
  • Eggs – You will need four egg yolks for this recipe.
  • Vanilla Bean – Just a half of vanilla bean adds the hint of vanilla to this sauce.

Directions

For the Apple Strudel

Heat the oven to 375°F.

Small glass bowl with a female hand whisking an egg with a fork.

Beat the egg and water in a small bowl with a fork or whisk. Set to the side.

Two photos of a silver bowl; left with cinnmon sugar right with sliced thin apples.ht

In another bowl, stir the sugar, flour and cinnamon together. Add the peeled sliced apples and raisins and toss to coat.

Four photos of puff pastry with apple/raisin filling showing how to roll the puff pastry.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal.

Brush the exterior of the puff pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake the strudel for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

For the Vanilla Sauce

Brown pot with a red silcone balloon whisk in milk and egg.

Stir the milk, cream, and sugar in a large sauce pot over medium heat. Beat the eggs and add to the pot. Add the vanilla bean to the sauce pot.

Next, cook and stir over medium heat until the mixture just begins to boil. Then, reduce to low and continue to stir and cook for an additional 15 minutes or until the sauce thickens. Remove the saucepan from the heat. Cover the vanilla sauce, and refrigerate for at least 1 hour. Remove the vanilla bean.

FAQs

Two blue square plates with a slice of Apple Strudel with vanilla sauce and a fork on the plate.

Here are all the frequently asked questions readers have asked when making this recipe.

How many servings does this apple strudel recipe make?

This recipe yields about 6 1-inch servings. It really just depends on the size of your cut and/or how large your apple strudel is.

Do I need to make the vanilla sauce?

You do not have to make the vanilla sauce. The vanilla sauce simply adds an additional layer of flavor to the strudel.

How do I get my strudel to not leak juices while baking?

By ensuring the strudel is tightly wrapped and sealed on the edges it should not leak much at all. The flour in the apple mixture is key to soaking up the juice that comes from the apples as they cook.

Tips & Tricks

White platter with Apple Strudel with vanilla sauce jars in background.

Here are a few of my favorite tips and tricks I’ve learned when making this apple strudel.

  • Toss Apples Well – Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
  • Even Slices – It is very important that the apples are cut in even slices.
  • Re-hydrate – If the raisins you are using are hard and dry. Try placing them in a bowl of water for 10-15 minutes. Drain the raisins and they will be re-hydrated and plump!
  • Puff Pastry – Make sure you take your puff pastry out at least an hour in advance before wanting to make this apple strudel recipe.
  • Add Nuts – For some nutty crunch, ¼ cup sliced almonds may be added with the apples and raisins.
  • Vanilla Sauce Yield – The vanilla sauce yields about 1 ¾ cups. This will give you enough sauce for 2-3 apple strudels.
  • Curdling Egg in Vanilla Sauce – Make sure you do not bring the vanilla sauce to a full boil. The egg will begin to curdle and you will have chunks in your sauce. Trust me and take the time to stir and monitor your sauce (from past experience). If for some reason the egg does curdle you can run the thickened sauce through a fine mesh strainer to strain out the chunks of egg.
  • Double – You can easily double this recipe for the apple strudel. No need to double the vanilla sauce as the recipe makes for a lot of sauce and you’ll have plenty for 2-3 apple strudels.

Apple Recipes

Two square light blue plates with a slice of Apple Strudel with vanila sauce.
  • Apple Pie Milkshakes
  • Apple Pancakes
  • Instant Pot Apple Sauce
  • Apple Cider Sangria

If you make this Apple Strudel recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White platter with a puff pastry Apple Strudel sliced with apples in background.

Apple Strudel

Homemade apple strudel is easier to make than you might think. With just basic ingredients, store bought puff pastry, and fresh apples you are sure to have a delicious German-style strudel in under an hours time. Add an additional layer of flavor by making a homemade vanilla sauce.
5 from 1 vote
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Course: Dessert
Cuisine: German
Prep Time: 30 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 6
Calories: 466kcal
Author: Katie

Equipment

  • Stove Top
  • Oven

Ingredients

For the Apple Strudel

  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 Granny Smith Apples peeled and sliced
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons raisins
  • 1 sheet Puff Pastry
  • 1 tablespoon confectioners' sugar

For the Vanilla Sauce

  • ¾ cup Milk
  • ½ cup heavy cream
  • ⅓ cup granulated sugar
  • 4 Egg Yolks
  • ½ Vanilla Bean

Instructions

For the Apple Strudel

  • Heat the oven to 375°F.
  • Beat the egg and water in a small bowl with a fork or whisk. Set to the side.
  • In another bowl, stir the sugar, flour and cinnamon together. Add the peeled sliced apples and raisins and toss to coat.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal.
  • Brush the exterior of the puff pastry with the egg mixture. Cut several slits in the top of the pastry.
  • Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

For the Vanilla Sauce

  • Stir the milk, cream, and sugar in a large sauce pot over medium heat. Beat the eggs and add to the pot. Then add in the vanilla bean.
  • Cook and stir over medium heat until the mixture just begins to boil. Then reduce to low and continue to stir and cook for an additional 15 minutes or until the sauce thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean.

Notes

  • Toss Apples Well – Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
  • Even Slices – It is very important that the apples are cut in even slices.
  • Add Nuts – For some nutty crunch, ¼ cup sliced almonds may be added with the apples and raisins.
  • Vanilla Sauce Yield – The vanilla sauce yields about 1 ¾ cups. This will give you enough sauce for 2-3 apple strudels.
  • Vanilla Sauce – Make sure you do not bring the vanilla sauce to a full boil. The egg will begin to curdle and you will have chunks in your sauce. Trust me and take the time to stir and monitor your sauce (from past experience). If for some reason the egg does curdle you can run the thickened sauce through a fine mesh strainer to strain out the chunks of egg.
  • Double – You can easily double this recipe for the apple strudel. No need to double the vanilla sauce as the recipe makes for a lot of sauce and you’ll have plenty for 2-3 apple strudels.

Nutrition

Serving: 0.25c | Calories: 466kcal | Carbohydrates: 51g | Protein: 7g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 160mg | Sodium: 130mg | Potassium: 201mg | Fiber: 2g | Sugar: 25g | Vitamin A: 547IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Tina@SignificantHarmony

    October 12, 2010 at 1:36 am

    Yummy! Super easy and super yummy! Best combination!

    Reply
  2. Court J

    October 10, 2010 at 7:09 pm

    This looks so delicious! Thanks for the recipe!

    Reply
  3. Christine

    October 08, 2010 at 12:52 am

    Love apple strudel!

    Reply
  4. Jen

    October 07, 2010 at 9:32 pm

    I have been to many an Octoberfest celebration and the apple dessert is always my favorite part.

    Reply
  5. life and kitchen

    October 07, 2010 at 9:16 pm

    Yum! I love apple season, and this looks so good! I'll definitely have to try it.

    Reply
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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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