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Bavarian Apple Strudel

This Bavarian Apple Strudel with vanilla sauce features a crispy puff pastry filled with spiced apple slices and complemented by a creamy vanilla sauce, making it a comforting dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Austrian
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Apple Filling
  • 5 medium 5 medium apples (such as Granny Smith), peeled and thinly sliced Choose firm and slightly tart apples for best results.
  • 1/3 cup 1/3 cup granulated sugar
  • 1 tsp 1 tsp ground cinnamon
  • 1/3 cup 1/3 cup golden raisins Can substitute with regular raisins or dried cranberries.
  • 1/4 cup 1/4 cup plain breadcrumbs Helps absorb excess moisture.
For the Strudel Assembly
  • 1 sheet 1 sheet frozen puff pastry, thawed This will be the flaky exterior of the strudel.
  • 1 large 1 large egg, beaten, for egg wash Provides a shiny finish.
  • powdered sugar powdered sugar, for dusting For presentation.
For the Vanilla Sauce
  • 1 cup 1 cup whole milk Use half-and-half for a richer sauce.
  • 2 large 2 large egg yolks
  • 3 tbsp 3 tbsp granulated sugar
  • 1 tsp 1 tsp pure vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. In a medium bowl, toss the sliced apples with the granulated sugar, cinnamon, and golden raisins until evenly coated.
Assembly
  1. Roll out the puff pastry slightly on the prepared baking sheet. Sprinkle the breadcrumbs in a strip down the center third of the pastry.
  2. Spoon the apple mixture evenly over the breadcrumbs.
  3. Fold one long side of the pastry over the filling, and then the other side so it overlaps. Seal the seam and pinch the ends closed.
Baking
  1. Brush the entire surface of the strudel with the beaten egg wash and bake for 28 to 30 minutes until deeply golden brown.
  2. Check the apples for tenderness by inserting a knife through a seam.
Vanilla Sauce
  1. Heat the milk in a small saucepan over medium heat until steaming but not boiling.
  2. In a bowl, whisk the egg yolks and sugar together. Slowly pour about 1/4 cup of the hot milk into the yolks while whisking constantly.
  3. Return the mixture to the saucepan and cook over low heat, stirring constantly for 5 to 7 minutes until the sauce thickens.
  4. Stir in the vanilla extract and remove from heat.
Serving
  1. Dust the warm strudel with powdered sugar, slice it, and serve it with the warm vanilla sauce.

Notes

Store baked strudel at room temperature for up to 2 days. Vanilla sauce can be stored in the refrigerator for up to 3 days. For best results, reheat strudel in a 300°F oven.