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 reminds me of cozy weekends with family, sharing stories over warm homemade treats.
Ingredients
- 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)
- 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
- Preheat the oven:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Soak raisins:
- In a small bowl, soak raisins in rum or apple juice for 10 minutes. Drain before using.
- Toast breadcrumbs:
- In a skillet, melt 2 tbsp butter over medium heat. Add breadcrumbs and toast until golden. Set aside to cool.
- Mix filling:
- In a large bowl, 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 the toasted breadcrumbs evenly over the top phyllo sheet, leaving a 2-inch border.
- Fill and roll:
- Spoon the apple filling evenly along one short edge of the phyllo, leaving a 2-inch margin on sides. 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.
- Bake:
- Bake for 35-40 minutes, or until golden brown and crisp. Cool slightly before dusting with powdered sugar.
- Prepare sauce:
- 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.
- Serve:
- Slice the strudel and serve warm with vanilla sauce.
Pin it This recipe brings back memories of family gatherings and warm kitchens where dessert was the highlight.
Serving Suggestions
Pairs beautifully with a late harvest Riesling or apple cider. Serve with whipped cream for an extra indulgence.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Variations
Try adding raisins soaked in rum or swap walnuts with toasted slivered almonds for different flavors.
Pin it 
Enjoy this authentic Austrian dessert warm for the best flavor and texture.
Recipe FAQs
- → What type of apples work best?
Tart varieties like Granny Smith hold their shape well and balance sweetness with acidity.
- → Can I substitute nuts in the filling?
Yes, walnuts and almonds offer crunch, and mixing both adds depth of flavor.
- → How to keep phyllo layers crisp after baking?
Brush phyllo sheets lightly with melted butter and bake until golden for a crisp texture.
- → Is it necessary to soak raisins beforehand?
Soaking raisins in rum or apple juice plumps them, enhancing moisture and flavor.
- → How is the vanilla sauce best prepared?
Heat milk with vanilla, then whisk with egg yolks, sugar, and cornstarch over low heat until thickened.
- → Can the vanilla sauce be made ahead?
Yes, it can be refrigerated and gently warmed before serving for convenience.