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.

Course Dessert

Cuisine German

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

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.

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