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5.0 from 3 votes

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 466 kcal
Course: Dessert
Cuisine: German

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 heet 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
    Cup of Yum
  1. Heat the oven to 375°F.
  2. Beat the egg and water in a small bowl with a fork or whisk. Set to the side.
  3. In another bowl, stir the sugar, flour and cinnamon together. Add the peeled sliced apples and raisins and toss to coat.
  4. 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.
  5. Brush the exterior of the puff pastry with the egg mixture. Cut several slits in the top of the pastry.
  6. 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
  1. 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.
  2. 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.
  • 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.
  • 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.
  • 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.
  • Add Nuts - For some nutty crunch, ¼ cup sliced almonds may be added with the apples and raisins.
  • Add Nuts - For some nutty crunch,
  • Add Nuts - For some nutty crunch,
  • Add Nuts - For some nutty crunch,
  • ¼ cup
  • ¼ cup
  • ¼ cup
  •  sliced almonds may be added with the apples and raisins.
  •  sliced almonds may be added with the apples and raisins.
  •  sliced almonds may be added with the apples and raisins.
  • 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 Information

Serving 0.25c Calories 466kcal (23%) Carbohydrates 51g (17%) Protein 7g (14%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Cholesterol 160mg (53%) Sodium 130mg (5%) Potassium 201mg (6%) Fiber 2g (8%) Sugar 25g (50%) Vitamin A 547IU (11%) Vitamin C 3mg (3%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 466

% Daily Value*

Serving 0.25c
Calories 466kcal 23%
Carbohydrates 51g 17%
Protein 7g 14%
Fat 27g 42%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Cholesterol 160mg 53%
Sodium 130mg 5%
Potassium 201mg 4%
Fiber 2g 8%
Sugar 25g 50%
Vitamin A 547IU 11%
Vitamin C 3mg 3%
Calcium 73mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.