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Apple Strudel for #SundaySupper

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


  • 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



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
5 from 1 vote

Apple Strudel With Vanilla Sauce

A recipe for homemade apple strudel served with a warm vanilla sauce.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Author Renee


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:

  1. 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.
  2. Preheat the oven to 385 degrees F.
  3. 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.
  4. 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).
  5. Remove the strudels from the oven. Set the temperature to the oven back to 385 degrees F.
  6. 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:

  1. 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.
  2. 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.

Recipe Rating


Sunday 7th of October 2012

This looks delicious and I love the sauce!

Angie @ Big Bear's Wife

Wednesday 3rd of October 2012

oh wow! How great does that look!


Saturday 29th of September 2012

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

Brandie (@ Home Cooking Memories)

Wednesday 26th of September 2012

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.


Wednesday 26th of September 2012

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!