Authentic German Apple Strudel (Apfelstrudel) Recipe with Crispy Phyllo Dough & Creamy Vanilla Sauce
Prepare to delight your senses with a truly classic German dessert: the German Apple Strudel (Apfelstrudel). This isn’t just any apple pastry; it’s a masterpiece of sweet apple pie filling lovingly encased in a wonderfully crispy, layered phyllo dough crust. What makes this recipe truly special is its accessibility – you can assemble this delicious strudel in about 10 minutes, then bake it to golden-brown perfection in your oven. While your kitchen fills with the comforting aroma of baking apples and cinnamon, you’ll have ample time to whip up a luscious homemade warm vanilla sauce, known in Austria as “Kanarienmilch.” This creamy sauce is the traditional accompaniment, elevating the humble apple strudel into an unforgettable culinary experience. Perfect for afternoon tea, a festive holiday dessert, or simply a cozy treat any time of the year, this recipe guarantees a delightful homemade bake that will impress everyone.
German Apple Strudel (Apfelstrudel): A European Sweetheart
Apple strudel, affectionately known as Apfelstrudel, is a truly iconic pastry deeply rooted in both German and Austrian culinary traditions. While often compared to an apple pie, it stands distinct with its remarkably thin, delicate, and multi-layered crust. Imagine a sweet, spiced apple filling, generously seasoned and combined with a clever ingredient: breadcrumbs. These breadcrumbs play a crucial role, absorbing any moisture released by the apples during baking. This simple yet effective trick prevents the strudel from becoming soggy, ensuring every bite delivers that coveted crispy texture.
Traditionally, an authentic Apfelstrudel recipe calls for a labor-intensive, hand-stretched dough. This involves meticulously pulling and stretching a soft dough until it becomes incredibly thin, almost translucent, covering an entire table. While a beautiful and rewarding process, it is undeniably time-consuming. To make this beloved dessert more accessible for home bakers without compromising on taste or texture, this recipe cleverly uses ready-made phyllo dough. Phyllo (or filo) dough, with its paper-thin sheets, effortlessly creates the flaky, crispy layers reminiscent of traditional strudel. Some enthusiasts opt for puff pastry, which is also a good choice, but I find the unique crispiness and delicate shatter of phyllo dough to be unparalleled for a truly authentic strudel experience. This modern approach means you can enjoy a homemade Apfelstrudel with all its charm and flavor, but with significantly less effort!
Despite its simple ingredients, Apfelstrudel is a dish overflowing with flavor. The blend of sweet and tart apples, warm spices, and the buttery, crisp crust creates a harmonious symphony of taste and texture. This delicious apple strudel is traditionally served warm with Kanarienmilch, a rich and creamy vanilla sauce. And rest assured, this recipe includes detailed instructions for preparing this essential sauce. Once you experience the magical combination of warm, flaky apple strudel alongside the smooth, comforting vanilla sauce, you’ll understand why this pairing is a cherished tradition. Prepare to create a memorable dessert that will bring joy to any occasion!
Essential Ingredients for an Irresistible Apfelstrudel with Vanilla Sauce
To embark on your German Apple Strudel baking adventure, gather the following high-quality ingredients. The precise measurements can be found in the comprehensive recipe card located at the bottom of this blog post.
Ingredients for the Perfect Apple Strudel Filling & Crust
- Apples: The heart of your strudel! It’s crucial to use firm, tart apples that hold their shape well during baking and provide a lovely counterpoint to the sweetness. Excellent choices include Granny Smith, Honeycrisp, Gala, or Golden Delicious. These varieties offer the perfect balance of sweetness and acidity, ensuring a flavorful filling that isn’t mushy.
- Raisins: These small bursts of sweetness add a delightful chewiness and natural sugar to your apple filling. While golden raisins are often preferred for their slightly milder flavor, any type of raisin will work beautifully. Soaking them in rum (as per the recipe) plumps them up and infuses them with a wonderful aroma.
- Lemon Juice: Essential for two reasons: it prevents the apple slices from oxidizing and turning brown, and it adds a bright, fresh zest that enhances the overall fruit flavor of the filling.
- Rum: A classic addition for flavoring the apple filling, dark rum imparts a rich, deep, and slightly caramelized note that complements the apples and spices beautifully. Its complexity adds a sophisticated touch. If you prefer to avoid alcohol, you can substitute it with an equal amount of apple juice or water, though the flavor profile will be slightly different.
- Sugar: Regular granulated sugar is used to sweeten the apple filling, balancing the tartness of the apples and the warmth of the spices.
- Cinnamon: The quintessential spice for apple desserts! Cinnamon pairs perfectly with apples, creating a comforting and aromatic filling that is central to the strudel’s flavor profile.
- Bread Crumbs: These are a secret weapon! Sprinkled over the buttered phyllo dough before adding the apple mixture, bread crumbs absorb any excess moisture released by the apples during baking. This ensures your phyllo dough remains wonderfully crispy and prevents the bottom from becoming soggy.
- Butter: Unsalted butter is used for brushing each delicate sheet of phyllo dough, which is key to achieving that signature golden, crispy, layered crust. Using unsalted butter allows you to control the overall saltiness of the dish. It also plays a role in the filling’s texture and flavor.
- Phyllo Dough (Filo Dough): This incredibly thin, flour-based dough is what makes this “easy” strudel possible. When brushed with melted butter between layers, it bakes into a remarkably crisp, golden, and flaky crust that mimics traditional strudel dough without the extensive preparation. Remember to keep unused phyllo dough covered with a damp towel while you work, as it dries out very quickly and becomes brittle.
Ingredients for the Traditional Vanilla Sauce (Kanarienmilch)
No German Apple Strudel is truly complete without a generous drizzle of warm, creamy Kanarienmilch. Here’s what you’ll need to make this delightful Austrian vanilla sauce:
- Egg Yolks: These are essential for creating the luxurious thickness and rich, creamy texture of the vanilla sauce. They also add a beautiful golden hue.
- Vanilla Extract: The primary flavoring agent for the sauce. Use a high-quality pure vanilla extract for the best, most authentic vanilla flavor. For an even more intense vanilla aroma, consider using a vanilla bean, split and scraped, steeped in the milk.
- Milk: The base of your sauce. Whole milk will yield a richer, creamier sauce, but 2% milk can also be used.
- Sugar: Granulated sugar is used to sweeten the sauce, balancing the richness of the egg yolks and the aromatic vanilla.
Step-by-Step Guide: How to Prepare Easy Apple Strudel with Phyllo Dough
Crafting this delightful German Apple Strudel is simpler than you might imagine, especially with the convenience of phyllo dough. Below is a detailed, printable recipe with a step-by-step description to guide you through the process, ensuring a perfectly crispy and flavorful outcome every time.
- Prepare the Raisin Mixture: In a small saucepan, combine the raisins, dark rum (or substitute), lemon juice, and 4 tablespoons of butter. Bring this mixture to a gentle boil over medium heat, stirring until the butter has fully melted. Remove from heat and allow it to cool completely to room temperature. This step allows the raisins to plump up and absorb the rich flavors, softening them for the filling.
- Create the Apple Filling: In a large mixing bowl, combine the thinly sliced apples (peeled and cored), ½ cup of sugar, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, the cooled raisin mixture, and ¾ cup of bread crumbs. Toss everything together thoroughly until the apple slices are evenly coated with the spices, sugar, and bread crumbs. The bread crumbs are vital here, acting as a moisture absorber to prevent the strudel from becoming soggy during baking.
- Layer the Phyllo Dough: Carefully lay one sheet of phyllo dough on a piece of baking paper (this will help with rolling). Using a pastry brush, generously brush the entire surface of the phyllo sheet with melted butter, working gently from the center outwards to avoid tearing the delicate dough. Place a second phyllo sheet directly on top and brush it with butter. Repeat this layering process until you have a stack of five buttered phyllo sheets. Keep any unused phyllo dough covered with a damp kitchen towel to prevent it from drying out and becoming brittle.
- Assemble the Strudel: Take half of your prepared apple mixture and spread it evenly along the bottom third of your layered phyllo dough stack, forming a neat stripe from one end to the other (refer to the photo for guidance). Ensure the filling is contained and leaves ample dough on the sides for rolling.
- Roll the Strudel: Using the baking paper to assist you, carefully roll the phyllo dough over the apple filling, creating a tight cylinder. Once rolled, brush the entire exterior of the strudel with more melted butter. This not only enhances flavor but also promotes an even, golden-brown crust. Repeat steps 3-5 with the remaining phyllo sheets and apple filling to create a second strudel.
- Prepare for Baking: Gently transfer both strudels to a baking sheet lined with fresh parchment paper, ensuring the seam side of each strudel is facing downwards. This prevents them from unrolling during baking. Before placing in the oven, use a sharp knife to lightly score the top of each strudel, making individual serving-sized portions (cut halfway through the dough, but not all the way through the filling). This helps with easy slicing after baking and allows steam to escape.
- Bake to Perfection: Bake the strudels in a preheated oven at 350 °F (180 °C) for approximately 50 minutes, or until they are beautifully golden brown and crispy. Halfway through the baking time, rotate the baking sheet to ensure even browning on both strudels.
- Prepare the Vanilla Sauce (Kanarienmilch): While the strudel bakes, you can prepare the exquisite Kanarienmilch. In a small saucepan, gently heat 2 cups of milk until it begins to simmer (do not boil vigorously). Stir in 2 teaspoons of vanilla extract and ¼ cup of sugar until the sugar is fully dissolved. In a separate, larger bowl, vigorously whisk 2 egg yolks until they are light, creamy, and slightly frothy. Gradually temper the egg yolks by slowly pouring a small amount of the hot milk mixture into the whisked yolks while continuously whisking. Once the yolks are warmed, slowly pour the egg yolk mixture back into the saucepan with the remaining hot milk, continuing to whisk constantly over low heat until the sauce thickens slightly and is smooth and creamy with small bubbles forming. Do not boil the sauce, or the eggs may curdle.
Serving Your Masterpiece: Once the apple strudel is baked to a perfect golden crisp, remove it from the oven and let it cool slightly for a few minutes. Slice into the pre-scored portions. Serve each warm slice of traditional German Apfelstrudel generously with the homemade warm vanilla sauce (Kanarienmilch). For a beautiful presentation and an extra touch of sweetness, lightly sprinkle the apple tart with confectioner’s sugar. This sweet treat is wonderful on its own, but can also be served as a decadent dessert with a scoop of premium vanilla ice cream or a dollop of freshly whipped cream (or even a spoonful of sour cream for a tangy contrast). It pairs exquisitely with a freshly brewed cup of hot tea or coffee for an authentic European afternoon experience.
Did you try your hand at this delicious and authentic German Apple Strudel recipe? We would absolutely love to see your creation! Tag #byandreajanssen on Instagram so we can admire your culinary masterpiece. I regularly share the most beautiful photos from my community! If you enjoyed this recipe and found it helpful, please consider leaving a rating on the recipe card below. Your valuable feedback not only brings a smile to my face but also greatly assists other home cooks in discovering and enjoying this wonderful dish.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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Baking tray
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Parchment paper
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Chef’s knife
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Saucepan
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Large mixing bowl
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Whisk
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Pastry brush
Ingredients
Apple Strudel
- ½ cup raisins
- ¼ cup Dark Rum (or apple juice for non-alcoholic)
- 1 teaspoon lemon juice
- 4 tablespoons butter, unsalted
- 4 Apples , firm, tart (e.g., Granny Smith, Honeycrisp), peeled, cored, and thinly sliced
- ½ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon, ground
- ¾ cup bread crumbs
- 10 sheets phyllo dough, thawed (cover with damp towel when not in use)
- â…“ cup butter, unsalted, melted (for brushing phyllo)
Vanilla sauce (Kanarienmilch)
- 2 cups milk (whole or 2%)
- 2 teaspoons vanilla extract (or vanilla bean paste)
- ¼ cup sugar
- 2 egg yolks, size L
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Apple Strudel Preparation
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Preheat your oven to 350 °F (180 °C). Prepare a large baking sheet by lining it with parchment paper for easy removal and cleanup.
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In a small saucepan, combine the raisins, dark rum (or apple juice), lemon juice, and 4 tablespoons of butter. Bring this mixture to a boil over medium heat, stirring occasionally until the butter is fully melted and the raisins begin to plump. Remove the saucepan from the heat and set it aside to cool completely to room temperature. This step allows the raisins to soak up the flavors and soften.½ cup raisins, ¼ cup Dark Rum, 1 teaspoon lemon juice, 4 tablespoons butter
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In a medium bowl, combine the thinly sliced apples, ½ cup of sugar, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, the cooled raisin mixture, and ¾ cup of bread crumbs. Toss all the ingredients thoroughly until the apple slices are well coated. The bread crumbs are key to absorbing moisture and ensuring a crispy crust.4 Apples, ½ cup sugar, ½ teaspoon salt, 1 teaspoon cinnamon, ¾ cup bread crumbs
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Gently unroll your phyllo dough. Place one sheet of phyllo dough on a piece of parchment paper. Using a pastry brush, generously brush the entire surface with melted butter, working carefully from the center outwards to prevent tearing. Place a second sheet of phyllo dough directly on top and brush it with butter. Repeat this process until you have a stack of five buttered phyllo sheets. Remember to keep any unused phyllo dough covered with a damp kitchen towel to prevent it from drying out.10 sheets phyllo dough, â…“ cup butter
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Take half of your prepared apple filling mixture. Carefully spread it in a long, even stripe along the bottom third of your 5-layer phyllo dough stack. The stripe should extend the full length of the phyllo, approximately 3-4 inches thick, leaving space on the sides and top for rolling.
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Using the parchment paper underneath as a guide and support, carefully roll the phyllo dough tightly around the apple filling, forming a neat cylindrical strudel. Once rolled, brush the entire outer surface of the strudel generously with more melted butter.
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Gently transfer the completed strudel to your prepared baking sheet, making sure the seam side is positioned at the bottom to prevent unraveling. Repeat steps 3-5 with the remaining phyllo dough sheets, butter, and apple filling to create your second apple strudel, placing it alongside the first on the baking sheet. Before baking, use a sharp knife to lightly score the top of each strudel halfway through the dough (do not cut entirely through the filling) to indicate serving-size portions. This helps create an appealing presentation and allows steam to escape.
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Bake the strudels in your preheated oven for approximately 50 minutes, or until they achieve a beautiful golden-brown color and are wonderfully crispy. For even baking and browning, remember to rotate the baking sheet halfway through the cooking time.
Vanilla Sauce (Kanarienmilch) Preparation
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In a clean saucepan, gently heat 2 cups of milk over medium-low heat until it is hot and just beginning to simmer around the edges. Be careful not to let it boil vigorously.2 cups milk
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Add 2 teaspoons of vanilla extract and ¼ cup of sugar to the heated milk. Whisk continuously until the sugar is completely dissolved and the vanilla is well incorporated.2 teaspoons vanilla extract, ¼ cup sugar
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In a large, separate bowl, add the 2 egg yolks. Whisk them vigorously until they become pale yellow, creamy, and slightly frothy. This prepares them for tempering.2 egg yolks
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Once the milk mixture is hot (just before boiling), gradually add it to the whisked egg yolks, pouring in a slow, steady stream while continuously whisking the yolks. This process, known as tempering, prevents the egg yolks from scrambling. Continue whisking until the sauce becomes smooth, creamy, and slightly thickened, with a frothy appearance. Serve the Kanarienmilch warm.
Serving Suggestions
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Once your apple strudel is baked, remove it from the oven and allow it to cool for a few minutes before slicing. Cut along the pre-scored lines to create beautiful individual portions. For an elegant finish, dust each slice generously with confectioner’s sugar. Serve immediately with a generous helping of the warm, homemade vanilla sauce (Kanarienmilch). For an extra special treat, consider adding a scoop of vanilla ice cream or a dollop of whipped cream alongside!
Notes
2. Rum Alternatives: Dark rum adds a wonderful depth of flavor to the apple filling, infusing it with subtle caramel notes. However, if you prefer to avoid alcohol, you can easily replace it with an equal amount of apple juice, orange juice, or even plain water. The strudel will still be delicious, just with a slightly different flavor profile.
3. The Magic of Bread Crumbs: Don’t skip the bread crumbs! They are crucial for absorbing any excess moisture released by the apples as they bake. This prevents the phyllo dough from becoming soggy at the bottom and ensures your strudel crust remains delightfully crispy.
4. Handling Phyllo Dough: Phyllo dough is famously thin and can dry out incredibly quickly, becoming brittle and hard to work with. To prevent this, always keep any unused sheets of phyllo dough covered with a slightly damp (but not wet) kitchen towel while you are assembling your strudel. Work efficiently, and brush each sheet thoroughly with melted butter for optimal crispiness.
5. Oven Temperature Adjustment: The recipe calls for a conventional oven temperature of 350 °F (180 °C). If you are using a convection oven (which has a fan that circulates hot air), it’s generally recommended to decrease the temperature by about 30 °F / 20 °C to prevent over-browning or drying out. So, for a convection oven, aim for 320 °F (160 °C).
6. Storage Guidelines: Proper storage helps maintain the strudel’s deliciousness.
- Refrigerator, Unbaked: If preparing ahead, wrap the unbaked apple strudel tightly in plastic foil. You can store it in the refrigerator for up to two days before baking.
- Refrigerator, Baked: Baked apple strudel can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to two days. To re-crisp, reheat in a preheated oven at 300 °F (150 °C) for about 15 minutes before serving.
- Freezer, Unbaked: To freeze for longer storage, place the unbaked apple strudel in a freezer-safe bag or wrap it securely in plastic wrap and then foil. It can be frozen for up to one month. Thaw in the refrigerator overnight before baking as directed.
- Freezer, Baked (Not Recommended): Freezing baked apple strudel is generally not recommended. Upon defrosting, the phyllo dough tends to become soggy and loses its desirable crispy texture.
7. Nutritional Value: Please note that the nutritional value provided in the recipe card is an estimate per serving and may vary depending on specific ingredients and brands used.
Nutrition
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