German Apple Strudel with Vanilla Sauce
Layers of paper-thin pastry wrapped around spiced apples, raisins, and breadcrumbs, baked until golden and served with creamy vanilla sauce. A classic Austrian-German dessert that's perfect for special occasions.
45
PREP
35
COOK
80
MIN
Ingredients
frozen
- 8 sheetsphyllo pastry sheets
produce
- 4 largeGranny Smith apples
- 1 mediumlemon
dairy
- 6 tablespoonsunsalted butter
- 1 cupheavy cream
- 3 largeegg yolks
pantry
- 0.5 cupbreadcrumbs
- 0.5 cupgranulated sugar
- 1 teaspoonground cinnamon
- 0.33 cupraisins
- 1 teaspoonvanilla extract
- 0.25 cuppowdered sugar
Instructions
- 1
Preheat oven to 375°F and thaw phyllo pastry according to package directions.
- 2
Peel and thinly slice apples, then toss with lemon juice, half the sugar, cinnamon, and raisins.
- 3
Melt butter in a small pan and toast breadcrumbs until golden, about 3 minutes.
- 4
Lay out phyllo sheets and brush each with melted butter, stacking them.
- 5
Sprinkle toasted breadcrumbs over the phyllo, leaving a 2-inch border.
- 6
Arrange apple mixture along one long edge of the phyllo.
- 7
Carefully roll up the strudel, tucking in the ends, and place seam-side down on a baking sheet.
- 8
Brush top with remaining melted butter and bake for 30-35 minutes until golden.
- 9
For vanilla sauce: heat cream in a saucepan until just simmering.
- 10
Whisk egg yolks with remaining sugar until pale, then slowly add hot cream while whisking.
- 11
Return mixture to pan and cook over low heat, stirring constantly, until it coats a spoon.
- 12
Strain sauce and stir in vanilla extract.
- 13
Dust cooled strudel with powdered sugar and serve warm with vanilla sauce.