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.

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.

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

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.

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 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

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

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

Tips & Tricks

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

• 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!

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