Apfelstrudel With Vanilla Sauce Recipe

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Learn how to make this no fail, easy to follow and DELICIOUS Apfelstrudel and quick vanilla sauce recipe from scratch. Made with vinegar, plain flour, lukewarm water, sunflower oil and an egg and served with vanilla sauce that’s made from scratch. If you’re too lazy to make vanilla sauce, simply serve it with whipped cream or vanilla ice cream.

Some of my readers have been asking me how I make apfelstrudel. I promised them to post the recipe soon. And here I am, two years later, you know what they say: it’s never too late.

Making apfelstrudel from scratch might sound intimidating, but it’s really quite straightforward. The most important thing about strudel dough is that it must be rolled out as thin as possible. Thus why it’s very important to knead the dough for about 10 minutes and let it rest for at least 1 hour at room temperature for gluten development, otherwise it will be hard to roll it out or it will tear.

What you’ll need for the strudel dough

  • 200 g (7.1 oz/ 1 2/3 cups) plain flour (all purpose flour)
  • 5 tablespoons lukewarm water
  • 2 tablespoons sunflower oil plus extra for greasing
  • 1 teaspoon apple cider vinegar/ lemon juice
  • 1 medium egg
  • A pinch of salt

– Vinegar makes the dough elastic. Thus why a bit of vinegar is added. But don’t worry you won’t even taste it in your apfelstrudel.

For the apple filling with marzipan

  • a handful raisins
  • a handful almond flakes (ground almonds or bread crumbs will do as well)
  • 3 tablespoons sugar
  • 100 g (3.5 oz) marzipan
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 60 g (2.1 oz) melted butter for brushing the strudel

What you will need to make the quick German vanilla sauce

  • 200 ml (about 6.8 fl.oz/ ¾ cup + 1 tablespoon) milk
  • 100 ml (about 3.4 fl.oz / ½ cup – 1 tablespoon) heavy cream (whipping cream)
  • ½ tablespoon corn flour (cornstarch)
  • 1 ½ tablespoons vanilla sugar
  • 1 egg yolk

How to make apple strudel

How to make strudel dough

In a bowl combine an egg, flour, sunflower oil, lukewarm water, a pinch of salt and vinegar. Using a hand mixer with dough hooks or something similar, mix all the ingredients together to a smooth dough. Transfer the dough on a lightly dusted working surface and knead it for about 10 minutes.

After cut the dough into two equal doughs and put them on a greased plate. Tightly wrap the plate with cling film and let the dough rest for 1 hour at room temperature.

In the meantime make the filling for the apfelstrudel

How to make apple strudel filling with marzipan

Peel the apples, cut them into halves and remove the core. Using a hand grater, grate the apples. You could also use a knife to cut the apples into small cubes. Then cut marzipan into small pieces. Next combine grated apples, cinnamon, lemon juice and raisins in a bowl and keep aside.

How to roll out, fill and roll up the strudel dough

Roll out one dough at a time on a lightly dusted kitchen towel until you see the kitchen towel pattern through the rolled out strudel dough. About 32 x 40 cm (12.6 x 15.7 inches ). It’s very important that you keep the remaining dough covered. Brush the dough top with melted butter. Sprinkle half of the apple filling evenly over dough, leaving about 1 cm 0.40-inch free and then roll. First roll up about 1 cm (0.40 inch) (no need to be exact.) strudel dough on both long sides.

Then carefully roll up the dough crosswise with the help of the kitchen towel. Gently lift up the strudel roll and put it on a baking sheet lined with parchment paper and brush it with melted butter. Next preheat the oven to 200 °C (392 °F), with both top and down heat and then repeat the process with the remaining dough. Bake for 50 minutes.

Make vanilllas sauce

While the apfelstrudel is in the oven you make the quickest and easiest vanilla sauce, made entirely from scratch. In a pot combine milk, heavy cream and vanilla sugar and heat over medium heat. While the milk mixture is cooking, separate the egg and keep egg yolk. Beat egg yolk, then add corn flour and combine well.

Pour a small amount of warm milk mixture over the egg yolk – corn flour mixture and stir well. Add the egg mixtures to the pot. Keep stirring constantly until the sauce starts to bubble and has thickened. Remove from the heat and serve warm or cold.

Sprinkle apfelstrudel with powdered sugar and serve

After baking the strudel, sprinkle it with powdered sugar and serve warm or room temperature, with vanilla sauce, whipped cream or vanilla ice cream.

Apfelstrudel With Vanilla Sauce Recipe

Learn how to make this no fail, easy to follow and DELICIOUS apfelstrudel and quick vanilla sauce recipe from scratch. Made with vinegar, plain flour, lukewarm water, sunflower oil and an egg and served with vanilla sauce that's made from scratch.
Prep Time30 mins
Cook Time50 mins
Rest Time1 hr
Total Time2 hrs 20 mins
Course: afternoon coffee, afternoon tea, Dessert
Cuisine: Austrian, European, German
Keyword: Apple strudel, apple strudel filling, Homemade strudel dough, how to
Servings: 6 Servings
Author: Ester | esterkocht.com

Ingredients

For the strudel dough

  • 200 g (7.1 oz/ 1 2/3 cups) plain flour (all purpose flour)
  • 5 tablespoons lukewarm water
  • 2 tablespoons sunflower oil plus extra for greasing
  • 1 teaspoon apple cider vinegar/ lemon juice
  • 1 medium egg
  • a pinch of salt

For the apple filling with marzipan

  • a handful raisins
  • a handful almond flakes roasted, OPTIONAL
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 100 g (3.5 oz) marzipan
  • 1 teaspoon lemon juice
  • 60 g (2.1 oz) butter melted, for brushing the dough

For the quick German vanilla sauce

  • 200 ml (about 6.8 fl.oz/ ¾ cup + 1 tablespoon) milk
  • 100 ml (about 3.4 fl.oz / ½ cup – 1 tablespoon) heavy cream (whipping cream)
  • ½ tablespoon corn flour (cornstarch)
  • 1 ½ tablespoons vanillasugar
  • 1 egg yolk

Instructions

  • Make the strudel dough: In a bowl combine an egg, flour, sunflower oil, lukewarm water, a pinch of salt and vinegar. Using a hand mixer with dough hooks or something similar, mix all the ingredients together to a smooth dough. Transfer the dough on a lightly dusted working surface and knead it for about 10 minutes.
  • After cut the dough into two equal doughs and put them on a greased plate. Tightly wrap the plate with cling film and let the dough rest for 1 hour at room temperature.
  • In the meantime make the filling for the apfelstrudel. Peel the apples, cut them into halves and remove the core. Using a hand grater, grate the apples. You could also use a knife to cut the apples into small cubes. Then cut marzipan into small pieces. Next combine grated apples, cinnamon, lemon juice and raisins in a bowl and keep aside
  • Roll out one dough at a time on a lightly dusted kitchen towel until you see the kitchen towel pattern through the rolled out strudel dough. About 32 x 40 cm (12.6 x 15.7 inches ). It's very important that you keep the remaining dough covered. Brush the dough top with melted butter. Sprinkle half of the apple filling evenly over dough, leaving about 1 cm 0.40-inch free and then roll.
  • First roll up about 1 cm (0.40 inch) (no need to be exact.) strudel dough on both long sides. Then carefully roll up the dough crosswise with the help of the kitchen towel. Gently lift up the strudel roll and put it on a baking sheet lined with parchment paper and brush it with melted butter. Next preheat the oven to 200 °C (392 °F), with both top and down heat and then repeat the process with the remaining dough. Bake for 50 minutes.
  • While the apfelstrudel is in the oven you make the quickest and easiest vanilla sauce, made entirely from scratch. In a pot combine milk, heavy cream and vanilla sugar and heat over medium heat. While the milk mixture is cooking, separate the egg and keep egg yolk. Beat egg yolk, then add corn flour and combine well. Pour a small amount of warm milk mixture over the egg yolk – corn flour mixture and stir well. Add the egg mixtures to the pot. Keep stirring constantly until the sauce starts to bubble and has thickened. Remove from the heat and serve warm or cold.
  • After baking the strudel, sprinkle it with powdered sugar and serve warm or room temperature, with vanilla sauce, whipped cream or vanilla ice cream.

Did you make this apple strudel with vanilla sauce recipe? I’d love to hear from you! Simply write a review and add rating to it.

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