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Apple Strudel with Vanilla Cream
4.9 from 150 votes

Apple Strudel with Vanilla Cream

Apple Strudel with Vanilla Cream features a flaky puff pastry filled with tender caramelized apples mixed with walnuts and cinnamon. The apples are softened in caramel and butter, then combined with nuts for texture before encasing in pastry. The vanilla cream is a smooth custard flavored with vanilla and cardamom, serving as a complementary sauce. This dessert balances sweet, spiced fruit filling with crisp pastry and rich, fragrant cream.

Prep Time
1 hr
Cook Time
40 mins
Servings: 8
Course: Dessert
Cuisine: International

Ingredients

Strudel with apples and walnuts:
  • 1 French pastry puff pastry, sheet of
  • 1 kg apple
  • 100 g sugar
  • 2 tablespoons water
  • 50 g butter
  • 1 tablespoon sour cream
  • 100 g nuts
  • cinnamon
  • 1 egg for glazing
Vanilla cream:
  • 2 egg yolk
  • 2 tablespoons sugar
  • 1 tablespoon starch
  • 300 ml milk
  • 1 teaspoon vanilla extract
  • 3 cardamom pods optional

Instructions

How to make APPLE STRUDEL WITH VANILLA CREAM:
    Cup of Yum
  1. Because I can be a bit lazy, I sometimes use shop bought puff pastry – a handy option when short of time.
  2. The dough must be left to thaw overnight in the refrigerator and then you can get to work.
  3. Wash the apples well, peel them and cut into cubes.
  4. Put the sugar and 2 tablespoons of water in a non-stick pan to caramelize.
  5. When it starts to boil, turn up the heat a little and wait for it to turn into caramel.
  6. Then add the butter and cream and stir vigorously.
  7. Add the apple cubes and stir well.
  8. Leave the mixture on the heat for 5 minutes until the apple softens a little.
  9. Add the walnuts and cinnamon to taste, stir gently and refrigerate.
  10. Preheat the oven to medium-high heat (200 C degrees or 390 Fahrenheit) and line a large baking pan with baking paper.
  11. Roll out the French pastry enough so it is the length of the tray.
  12. Spread the filling evenly over the sheet, but not all the way to the ends.
  13. Roll the strudel carefully and as tightly as possible then transfer it to the baking tray.
  14. Make slanted cuts along the top of the strudel then brush with beaten egg.
  15. Place the strudel in the oven and bake for 30-40 minutes.
  16. After 20 minutes, reduce the heat slightly and leave it to brown nicely.
  17. While the strudel is in the oven prepare the vanilla cream.
  18. Place the milk on the heat together with the cardamom pods (optional) and sugar.
  19. Mix the yolks well with the spoonful of starch. When the milk is hot, pour 2-3 tablespoons over the yolks to break them up, then put the yolks over the milk in the pot and leave the mixture on the heat.
  20. Increase the heat slightly and stir continuously until it starts to boil and thickens slightly.
  21. Remove from the heat, remove the cardamom pods, add the vanilla extract and refrigerate.
  22. It's best to keep the pot covered or stir occasionally to prevent a skin from forming.
  23. If the cream is too thick, thin it with a tablespoon or two of milk.
  24. Serve the strudel hot or cold with vanilla cream and you will have a great treat. Enjoy!

Notes