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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 minutes
Cook Time50 minutes
Rest Time1 hour
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: Austrian, European, German
Keyword: Apple strudel, apple strudel filling, apple strudel with vanilla sauce, German apple strudel with vanilla sauce, Homemade strudel dough, how to
Servings: 6 Servings
Author: Ester | esterkocht.com

Equipment

  • Kitchen machine or hand mixer with dough hooks
  • Silicone spatula
  • baking sheet and parchment paper

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

  • 1.2 kg (2 ⅔ lbs) apples
  • 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, almond flakes, marzipan 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.