Delicious Apple Strudel Recipe with complementary creamy vanilla sauce
Try this quick puff pastry dessert recipe.
This easy to make apple strudel recipe can be done in many variations. Just check what fruits you have available and you can make this cake in no time.
There are many apple strudel recipes where you can change the filling to your liking. This one is made with puff pastry and makes a perfect dessert. Served with my vanilla sauce, you will create a delicious snack.
I made my strudel with apples, but you could use pears, sweetened quark, even some strawberries. I added chopped hazelnuts, but you can use as well almonds as substitutes or pine tree nuts.
If you use apples, I suggest using cox apples or granny smith. They are great for baking and I had the best results with them.
If you choose to make the sauce, don’t mix the egg-milk mixture with a whisk, but use a spoon. If you mix it with a whisk, you will add air to the mixture and will miss the boiling point of the sauce, curdling the egg yolks.
If you do that (miss the boiling point and cook too long), don’t worry. BEFORE straining, take out the vanilla bean and blend the sauce in a blender
or with a hand blender.
This action will make the sauce nice and creamy again.
I hope that you will enjoy this apple strudel recipe as much as I did.
Easy Apple Strudel Recipe
For the apple strudel:
• 1 pack of puff pastry (defrosted if frozen)
• 2 apples (cox orange or granny smith)
• 100 g of hazelnuts or almonds, chopped
• 2 tablespoons of lemon juice
• 1 teaspoon of cinnamon
• 2 tablespoons of sugar
• 1 egg
Preheat the oven to manufacturer’s recommendation (around 355°F – 180°C)
Prepare the strudel:
• Line a baking sheet with parchment paper. Butter and flour the parchment paper.
• Peel the apples, core them, and chop into small pieces.
• Place the apple in a bowl and mix with cinnamon, sugar, nuts, and lemon juice
• Roll the pastry out, place the apple filling in the middle. Fold the dough from one side on top of the filling, lightly smear it with slightly whipped egg and fold the other side of the pastry dough onto the egg smeared one. Glue together. Fold the end sides, closing the strudel completely.
• Flip the apple strudel, seam side down, onto the parchment paper.
• Bake according to instructions on the puff pastry packaging (around 25 minutes).
• Cut the apple strudel with a serrated knife.
Vanilla Sauce Recipe
For the sauce:
• 3 tablespoons of sugar
• 4 large egg yolks
• 250 ml (1 cup) of milk
• ½ vanilla bean, split lengthwise
How to make the vanilla sauce:
• Make sure that all of the egg white is gone, since if just a small portion gets to the sauce, it will not thicken. This is the tricky part in this recipe.
• Mix the yolks and sugar with a wooden spoon in a heavy sauce pot.
• Bring the milk and vanilla to the boiling point and add a little to the egg mixture.
• Mix in well (still using a wooden spoon).
• Add the rest of the milk and cook while stirring constantly to the point just before the mixture start boiling. This is about 170°F - 180°F (76-82°C). You will also see steam and the mixture will be thicker then heavy cream.
• Strain the mixture, remove the vanilla bean, and scrape the seeds into the sauce.
• If you see a lot of curdled egg yolk, then use a hand blender
and blend it. If you have a regular blender,
you can use that as well.
If you are looking to try out some Christmas recipes then take a look at this wonderful Yule log.
Yule Log Recipe
Now is the time to make your own mincemeat since it takes 3 to 4 weeks to mature.
Start making Christmas cookies early on! Try these gingerbread cookies which are one of my favorites.
There is nothing better than a warm apple strudel served with vanilla sauce on a cold and foggy November day!
For those with overflow of apples my Polish “szarlotka” – apple cake – is just the right solution.
Apple Cake Recipe
Here is what one happy surfer
from Canada wrote:"I was very
happy to find your website. My
mother is Polish so I was very
happy to find some of your
recipes especially the poppy
seed strudel. My mother no
longer remembers how to make
it so now I can make it for her.
Thank you very much. Jan"