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:
- 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).
- 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
- Cinnamon Apple Chips- Shockingly Delicious
- Apple Celery Salad- In the Kitchen with Audrey and Maurene
- Mini Apple Pumpkin Pancakes – The Daily Dish Recipes
- Overnight Apple Cinnamon French Toast – In the Kitchen with KP
- Curried Apple and Leek Soup – Soni’s Food for Thought
- Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad- The Hand That Rocks the Ladle
- Homemade Apple Jam – My Trials in the Kitchen
- Caramel Apple Butter Cheesecake Dip- Chocolate Moosey
- Caramel Apple Bread – famfriendsfood
- Apple Pie Bread – Baker Street
- Apple, Bacon & Brie Popovers- I Run for Wine
- Apple and Almond Brie Puff Pastry- Family Foodie
- Apple, Leek and Gruyere Tarts- There and Back Again
Main Meals
- Slow Cooker Honey Apple Pork Loin- The Meltaways
- Apple-Glazed Meatballs- The Messy Baker
- Apples & Buttons (Ham, Apples and Dumplings)- Cindy’s Recipes and Writings
- Skillet Pork with Sweet Spiced Apples- Mama Mommy Mom
- Chicken Apple Meatloaf with Tarragon Tomato Sauce – Diabetic Foodie
- Baked Tilapia Apple Crisp- Daddy Knows Less
- Pork Tenderloin with Calvados Cream Sauce- Sustainable Dad
- Pulled Pork Sandwich With Pickled Red Onions- Kwistin’s Favorites
Sides
- Harvest Rice- Webicurean
- Wild Rice with Apples, Dried Cranberries, and Walnuts – Ruffles and Truffles
- Apple Topped Sweet Potato Mash- Momma’s Meals
- Warm Spice Pecan Raisin Apple Chutney- Sue’s Nutrition Buzz
- Autumn Harvest Homemade Apple Sauce – Brie’s Bites
Desserts
- Double Apple Pot Pie- What Smells So Good?
- Apple Walnut Coffee Cake- The Girl in the Little Red Kitchen
- Apple Streusel Cobbler- Big Bear’s Wife
- Apple & Moroccan Cinnamon Gooey Sticky Buns- Crispy Bits & Burnt Ends
- Spiced Caramel Apple Pie-Chelsea’s Culinary Indulgence
- Apple Pear Kuchen (Apfel Birnen Kuchen)- Galactosemia in PDX
- Apple Strudel – Magnolia Days
- Old Fashioned Apple Crisp with Caramel Sauce-Noshing with the Nolands
- Apple Cheesecake- Vintage Kitchen
- Caramel Apple Crumble Bars- Hezzi D’s Books and Cooks
- Apple Cake with Cream Cheese Frosting- From Fast Food to Fresh Food
- Cinnamon Apple Dessert Chimichangas- Juanita’s Cocina
- Nutella Apple Quesadilla- Dinners, Dishes, and Desserts
- Apple Crisp Ice Cream- Cravings of a Lunatic
- Bavarian Apple Torte- The Lovely Pantry
- Streusel Apple Crumb Pie + Pie Freezer Kits- Meal Planning Magic
- French Apple Cobbler with Cinnamon-Maple Whipped Cream Weekend Gourmet
- Chunky Apple-Apricot Bread Pudding- Comfy Cuisine
- Apple Butter Spice Cake – Home Cooking Memories
- Apple Pie and Custard- Happy Baking Days
- #GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter
- Apple Brownies- That Skinny Chick Can Bake
- Country Apple Dumplings- Mom’s Test Kitchen
- Apple-Gingersnap Cookies- Tora’s Real Food
- Apple and Cranberry Turnovers- Flour on my Face
- Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom
- Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies
- Apple and Pecans Cake- Basic N Delicious
- Apple Pull Apart Monkey Bread- Gotta Get Baked
Beverages
- Spiced Apple Ale- Small Wallet Big Appetite
- Apple Chia Tea- Pippi’s in the Kitchen Again
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
Ingredients
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
Instructions
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.
Recipe Notes
*Be sure to use bleached white all-purpose flour. Unbleached all-purpose flour will cause the dough to be tough.
Laura Hunter says
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 says
My father was German so I grew up eating apple strudel. This brings back delicious memories. 🙂
Renee says
Thanks Anita! I’m glad it could bring back some good family memories for you.
diabeticFoodie says
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 says
Oh Renee! Your strudel looks heavenly and the luscious topping of vanilla sauce is just perfect to go with it. 🙂
sunithi says
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 says
That’s very interesting about the grating from the food processor. Wonder what caused that. The recipe looks “grate” either way … Happy Sunday 🙂
Katy says
Wow, impressive! Making strudel pastry is on my ‘must-try’ list – this looks gorgeous.
Paula @ Vintage Kitchen says
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 says
The sour cream is a kind of a surprise ingredient. Not really expected with most apple strudel.
Sarah says
I was so curious when I saw you were doing strudel, since everyone has their own! This looks incredible!
Lyn @LovelyPantry says
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 says
I will certainly be “borrowing” your vanilla sauce recipe to use with a few other favorite apple recipes! The strudel looks lovely 😀
Nicole @ Daily Dish Recipes says
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 says
It is incredible what a difference the kind of flour makes for certain baked good and pastries.
Crazy Kwistin says
I’ve never seen a vanilla sauce like that. Looks fabulous thanks for sharing a family recipe!
Soni says
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 says
I’ve been drooling over these ever since I saw your sneak peek picturte – they look so good!
Wendy (TheWeekend Gourmet) says
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 says
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 says
This looks lovely. In Sweden, vanilla sauce is served over many desserts; I suspect your version is superior, however.
Renee says
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 says
I’ve always been so intimidated to make streusel. I can’t resist any longer after seeing this!
Momma's Meals says
These look amazing!! I wish I could have one right now! 🙂 Happy #SundaySupper!
Cindys Recipes says
lovely Renee! Got to try this with the sauce!
Jennie @themessybakerblog says
Renee, these look amazing. And that sauce…Yum! I love all of these delicious fall recipes. Happy #SS! Pinned.
Patti says
Fabulous! Especially with that vanilla sauce!
Alex says
Thanks for the lovely recipe!
Liz says
Oh, how gorgeous, Renee! And so wonderful that they are both family recipes! Perfect #Sunday Supper treat.
patsyk says
I’ve always wanted to make a strudel… thanks, for sharing your tips! This looks amazing!
megan @Irun4wine says
That looks really really really good. I am very impressed with the sauce!
Katie says
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 says
Strudel and vanilla sauce. I love you. That is all.
Conni @MrsMamaHen says
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 says
Apfelstrudel is so good! It looks delicious – I always like to eat it with vanilla sauce. Lecker!
Brielle says
thanks for adding me to the list! This looks really good! Hope to try this soon.
Chris Baccus says
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 says
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 says
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 says
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 says
If I can’t have a whole piece could I just have a lick please. This looks so good!
Renee says
Tara, you can have a whole piece. One lick would not be enough.
Erin @ Dinners, Dishes and Desserts says
I suddenly got very hungry, this sounds delicious!
Susan says
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 says
As if apple strudel wasn’t enough you put a vanilla sauce on top? This sounds awesome!
Renee says
I just can’t imagine apple strudel without vanilla sauce. Regular whipped or ice cream isn’t the same.
Terra says
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 says
These look so yummy!!
Nancy @ gottagetbaked says
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 says
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 says
This looks delicious.
Sarah says
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) says
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 says
I love how you and your mom made these together. Makes this recipe much more special!
Angie @ Big Bear's Wife says
oh wow! How great does that look!
Chelsea says
This looks delicious and I love the sauce!