Apple Strudel for #SundaySupper

by Renee on September 23, 2012

Apple Strudel With Vanilla Sauce

Fall is here and that means apple season! What a sheer pleasure to bite into a crisp, juicy, fresh picked apple. The markets are filled with them and many go apple picking. What to do with the harvest? Bake, of course. What is my favorite baked apple dessert? Apple strudel made using a recipe from my family in Germany.

My mother has made the strudel several times. I decided to tackle the recipe for the Sunday Supper “Autumn Apple Party” event. I invited my mom to come over and help make them. It was a real learning experience. What I learned most are two things:

  1. The kind of flour you use matters in this recipe. Use bleached all-purpose. I made the first batch with organic unbleached all-purpose and they were tough. I made them a second time and they came out right. (Yes, mom, I made them again later in the week).
  2. Grated apples turn brown very fast if you grate them with a food processor. I do not know why. I recommend hand grating.

This apple strudel is not overly sweet. Most German desserts have a little sweetness but are not rich and sugary. It is served with vanilla sauce similar to crème anglaise. The recipe below includes the sauce. You can also serve it with ice cream or whipped cream. It is a wonderful dessert to follow a dinner of potato soup. Both are recipes from my German family.

How about some more apple recipes? Check out these from the Sunday Supper team:

Soups, Salads, Starters and Breads

Main Meals




Are you craving apple yet? What a list for sure. I’m glad I have it so I can satisfy a craving anytime whether it is sweet or savory.

Which kind of apple is your favorite? I prefer granny smith for baking and pink lady for eating. There are so many varieties available these days, I want to try a few more kinds. Which one do you suggest?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. We love to pin recipes and photos so be sure to follow our #SundaySupper Pinterest board too.

Apple Strudel With Vanilla Sauce

Apple Strudel With Vanilla Sauce

    For the apple strudel:
  • 2 cups bleached all-purpose flour*
  • Pinch of salt
  • 1/3 cup warm water (tepid, not hot)
  • 1/3 cup oil (vegetable, canola, or extra-light olive)
  • Sour cream
  • 4 to 5 tart baking apples; peeled, cored, and grated
  • Sugar
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup hot milk
  • For the vanilla sauce:
  • 1 cup sugar
  • 1 tablespoon flour
  • 2 eggs plus 1 egg yolk
  • 1 cup heavy whipping cream
  • 1 1/2 cups half-and-half
  • 2 teaspoons vanilla extract
For the apple strudel:

Sift flour and salt together. In a small bowl, combine flour, warm water, and oil Stir to combine and turn out on to a work surface. Knead dough until smooth. Cover dough with a towel and allow it to rest for 1 hour.

Preheat the oven to 385 degrees F.

Divide dough into 5 or 6 equal pieces. Roll out one piece of dough on a floured surface until thin and about 6 to 7 inches square (or slightly rectangular). Spread a very thin layer of sour cream on the dough. Put about 1/2 to 3/4 cup grated apples on one end of the dough. Sprinkle the apples with 1 teaspoon of sugar. Roll up the dough beginning with the end with the apples. Pinch the dough to seal the ends and edges. Repeat process with each piece of dough.

Pour the melted butter in a 9 X 13-inch baking sheet. Place the strudels in the pan and roll them around to coat each one with butter. Bake for 40 minutes. Turn the oven to broil and broil for a few minutes to lightly brown the top of the strudels. (Do not walk away, they will burn very quickly).

Remove the strudels from the oven. Set the temperature to the oven back to 385 degrees F.

Pour the hot milk over the strudels. Return pan to the oven and bake for 3 minutes until milk has been absorbed and/or evaporated. Remove strudels from the oven and allow to cool in the pan for about 10 minutes. Transfer strudels to serving plates and serve warm with vanilla sauce.

For the vanilla sauce:

In a medium bowl, whisk together sugar and flour. Add eggs and egg yolk and whisk to combine. Whisk in the heavy cream and half-and-half. Transfer the mixture to a saucepan. Cook over medium heat, stirring constantly, until mixture starts to thicken and just before it reaches a simmer. Remove pan from heat. Stir in the vanilla and pour the mixture into a bowl. Press plastic wrap to the surface of the sauce to prevent a skin from forming. Serve warm or at room temperature.

If the sauce becomes too thick, stir in hot milk, 1/4 cup at a time until desired consistency.


*Be sure to use bleached white all-purpose flour. Unbleached all-purpose flour will cause the dough to be tough.

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{ 56 comments… read them below or add one }

Laura Hunter September 23, 2012 at 5:07 am

This looks so delicious and I love the sound of your vanilla sauce. I prefer my desserts to not be too sweet and love it when apple desserts still manage to keep a slight tart taste to them. One of my favourite eating apples are gala.


Anita at Hungry Couple September 23, 2012 at 5:19 am

My father was German so I grew up eating apple strudel. This brings back delicious memories. :)


Renee September 23, 2012 at 1:28 pm

Thanks Anita! I’m glad it could bring back some good family memories for you.


diabeticFoodie September 23, 2012 at 6:34 am

Thanks for providing a strudel recipe that isn’t too sweet. I’ll be it would be great topped with a little vanilla yogurt too. Love that you cooked with your mom!


Baker Street September 23, 2012 at 7:24 am

Oh Renee! Your strudel looks heavenly and the luscious topping of vanilla sauce is just perfect to go with it. :)


sunithi September 23, 2012 at 9:13 am

Always thought strudels were difficult to make. Yours look perfect :) Love the colorful table cloth ! Good job ! Cooking with your mom sounds so fun ! Wish I could ! Mine lives far away :)


CJ at Food Stories September 23, 2012 at 10:10 am

That’s very interesting about the grating from the food processor. Wonder what caused that. The recipe looks “grate” either way … Happy Sunday :-)


Katy September 23, 2012 at 10:11 am

Wow, impressive! Making strudel pastry is on my ‘must-try’ list – this looks gorgeous.


Paula @ Vintage Kitchen September 23, 2012 at 10:19 am

I haven´t made strudel from scratch for ages Renee! I love that it has sour cream, so decadent. Doesn´t get more german than strudel, wonderful recipe! Have a super sunday!


Renee September 23, 2012 at 1:27 pm

The sour cream is a kind of a surprise ingredient. Not really expected with most apple strudel.


Sarah September 23, 2012 at 10:25 am

I was so curious when I saw you were doing strudel, since everyone has their own! This looks incredible!


Lyn @LovelyPantry September 23, 2012 at 10:36 am

This is absolutely delightful, Renee! The vanilla sauce looks tasty too! Thanks for the tip on using bleached flour (I generally use unbleached) I’m loving these apple recipes! Happy #SundaySupper!


Head Chef September 23, 2012 at 10:50 am

I will certainly be “borrowing” your vanilla sauce recipe to use with a few other favorite apple recipes! The strudel looks lovely :D


Nicole @ Daily Dish Recipes September 23, 2012 at 11:21 am

Oh Renee, this Apple Strudel looks AMAZING! That warm Vanilla Sauce looks absolutely scrumptious.
I have noticed the same thing with grating with a food processor. I think it has something to do with the metal on the blade? I don’t know. Anyway, you’re right.
And thank you for the tips on the whole flour thing. I am getting ridiculous using cake flour for everything lately, just because I want things to turn out softer and moister. I will follow your advice!


Renee September 23, 2012 at 1:26 pm

It is incredible what a difference the kind of flour makes for certain baked good and pastries.


Crazy Kwistin September 23, 2012 at 11:39 am

I’ve never seen a vanilla sauce like that. Looks fabulous thanks for sharing a family recipe!


Soni September 23, 2012 at 11:41 am

Such a lovely classic recipe of a streudel!!Love that you made it from scratch,something I’ve never tried!And that vanilla sauce looks divine!Have to try this for sure :)


Pam @ The Meltaways September 23, 2012 at 11:48 am

I’ve been drooling over these ever since I saw your sneak peek picturte – they look so good!


Wendy (TheWeekend Gourmet) September 23, 2012 at 12:07 pm

I love this strudel…and that your Mama helped you make it! Those food traditions are so very important!! I could take a bath in a vat of that vanilla sauce…betting it would be good with bread pudding too.


Renee September 23, 2012 at 1:25 pm

Wendy, you cracked me up when I read you could take a bath in the vanilla sauce. Thanks for giving me that smile today.


Tora Estep September 23, 2012 at 12:42 pm

This looks lovely. In Sweden, vanilla sauce is served over many desserts; I suspect your version is superior, however.


Renee September 23, 2012 at 1:24 pm

Thank you Tora. Yes, I believe vanilla sauce is more popular in Europe than here in the US. We need to do something about that for sure.


Jen @ Juanita's Cocina September 23, 2012 at 1:25 pm

I’ve always been so intimidated to make streusel. I can’t resist any longer after seeing this!


Momma's Meals September 23, 2012 at 1:50 pm

These look amazing!! I wish I could have one right now! :) Happy #SundaySupper!


Cindys Recipes September 23, 2012 at 2:40 pm

lovely Renee! Got to try this with the sauce!


Jennie @themessybakerblog September 23, 2012 at 2:57 pm

Renee, these look amazing. And that sauce…Yum! I love all of these delicious fall recipes. Happy #SS! Pinned.


Patti September 23, 2012 at 3:38 pm

Fabulous! Especially with that vanilla sauce!


Alex September 23, 2012 at 4:26 pm

Thanks for the lovely recipe!


Liz September 23, 2012 at 4:35 pm

Oh, how gorgeous, Renee! And so wonderful that they are both family recipes! Perfect #Sunday Supper treat.


patsyk September 23, 2012 at 4:58 pm

I’ve always wanted to make a strudel… thanks, for sharing your tips! This looks amazing!


megan @Irun4wine September 23, 2012 at 6:07 pm

That looks really really really good. I am very impressed with the sauce!


Katie September 23, 2012 at 6:38 pm

I love that the strudel isn’t overly sweet: sometimes desserts that are too sugary just don’t do it for me. This sounds perfect with the vanilla sauce…


Kim Bee September 23, 2012 at 7:28 pm

Strudel and vanilla sauce. I love you. That is all.


Conni @MrsMamaHen September 23, 2012 at 7:34 pm

I love German food, and strudel is no exception. At home, I rarely eat our or buy food from shops…in Germany? It was AMAZING!


Beate September 23, 2012 at 8:31 pm

Apfelstrudel is so good! It looks delicious – I always like to eat it with vanilla sauce. Lecker!


Brielle September 23, 2012 at 10:31 pm

thanks for adding me to the list! This looks really good! Hope to try this soon.


Chris Baccus September 23, 2012 at 10:36 pm

I had a 6th grade teacher who rewarded our class with apple strudel from a local German bakery. Ever since then I have loved strudel, especially apple. Perhaps it’s time I try making some at home.


Alice @ Hip Foodie Mom September 24, 2012 at 12:53 am

Renee! This Apple Strudel looks amazing! and I love that you made a vanilla sauce! I especially LOVE that you made this with your mother! :) so sweet! Thanks for sharing!


Faye Leong September 24, 2012 at 10:57 am

I am so jealous that you can cook together with your mom, Renee!:D Your apple strudel looks great and thanks so much for all tips from you and your mama!


Anne P @ Webicurean September 24, 2012 at 12:07 pm

That’s interesting about the food processor–guess it beats up the apples too much! These look delicious–don’t you just love when mom is right! ;)


Tara Noland September 24, 2012 at 2:39 pm

If I can’t have a whole piece could I just have a lick please. This looks so good!


Renee September 24, 2012 at 3:14 pm

Tara, you can have a whole piece. One lick would not be enough.


Erin @ Dinners, Dishes and Desserts September 24, 2012 at 4:04 pm

I suddenly got very hungry, this sounds delicious!


Susan September 24, 2012 at 5:53 pm

Interesting about the flour, must have to do with the amount of gluten. This looks wonderful Renee. I love sweets that aren’t too cloying, that way you can enjoy that scoop of ice cream or sauce on the side with it!


Hezzi-D September 25, 2012 at 8:35 pm

As if apple strudel wasn’t enough you put a vanilla sauce on top? This sounds awesome!


Renee September 26, 2012 at 1:03 pm

I just can’t imagine apple strudel without vanilla sauce. Regular whipped or ice cream isn’t the same.


Terra September 25, 2012 at 10:26 pm

What a perfect recipe to make, really makes you want to snuggle up with a book, and enjoy your gorgeous recipe! Looks fantastic, Hugs, Terra


Katherine G September 25, 2012 at 11:18 pm

These look so yummy!!


Nancy @ gottagetbaked September 26, 2012 at 12:35 am

Apple strudel is one of my favourite pastries to eat. I love all the tips you gave in your post and the description of your strudel, especially the fact that it’s not too sweet. Thanks for sharing this wonderful family recipe (I’m sure it’s a thousand times better than the strudels I buy at the grocery store!).


Renee September 26, 2012 at 1:06 pm

Thank you Nancy. I try to give out as much info as I can to help beginners or those making something for the first time.


Arlene @FlourOnMyFace September 26, 2012 at 8:11 am

This looks delicious.


Sarah September 26, 2012 at 1:08 pm

I have a small obsession with Germany. I took German in high school and college and always wanted to visit. May have something to do with my architecture background and German Architects. Your strudel looks amazing and I am dieing to try your vanilla cream sauce!


Brandie (@ Home Cooking Memories) September 26, 2012 at 6:53 pm

I love that your mom came over and helped you…and even taught you a few things. Thank you for sharing it all with us…looks wonderful.


Carla September 29, 2012 at 7:18 pm

I love how you and your mom made these together. Makes this recipe much more special!


Angie @ Big Bear's Wife October 3, 2012 at 11:57 am

oh wow! How great does that look!


Chelsea October 7, 2012 at 7:24 pm

This looks delicious and I love the sauce!


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