Description
A crispy, golden apple strudel made with store-bought phyllo dough and a rich, buttery vanilla sauce. This stress-free dessert is perfect for holidays and looks impressive despite being easy to make.
Ingredients
Scale
- 6 medium apples (about 2 lbs / 900g), peeled, cored, and sliced into thin wedges (mix of Honeycrisp and Granny Smith)
- 1/2 cup granulated sugar (100g)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup plain dry breadcrumbs (50g)
- 1 tablespoon lemon juice
- 1 package (16 oz / 450g) phyllo dough, frozen and thawed
- 1/2 cup unsalted butter (115g), melted
- 1 cup heavy cream (240ml)
- 2 tablespoons butter (30g)
- 1 teaspoon vanilla bean paste (or 1 vanilla bean, scraped)
- 2 tablespoons sugar (25g)
- 1 pinch salt
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss sliced apples with sugar, cinnamon, nutmeg, lemon juice, and breadcrumbs. Let sit while preparing phyllo.
- Thaw phyllo dough according to package directions. Keep sheets covered with a damp towel to prevent drying out.
- Brush a 9×13 inch baking dish with a little butter.
- Layer 8-10 sheets of phyllo in the dish, brushing each sheet generously with melted butter. Spoon the apple mixture evenly over the base, leaving a 1-inch border.
- Layer the remaining phyllo sheets on top of the apples, brushing each with butter. Fold the overhanging edges over the apples to seal. Brush the top layer generously with butter.
- Bake for 40-45 minutes until deep golden brown. Tent with aluminum foil if browning too quickly.
- While strudel bakes, make the sauce: In a small saucepan over medium-low heat, combine heavy cream, 2 tablespoons butter, vanilla bean paste, sugar, and salt. Stir until butter melts and sugar dissolves. Do not boil. Remove from heat.
- Let strudel cool for at least 15 minutes before slicing to allow juices to set.
- Slice into squares or triangles and drizzle generously with warm Buttery Vanilla Sauce. Serve immediately.
Notes
Keep phyllo dough covered with a damp towel at all times to prevent it from drying out and cracking. Do not use Gala or Fuji apples as they become mushy; Honeycrisp and Granny Smith are best. The vanilla sauce can be made up to 2 days ahead and reheated gently. For gluten-free option, use gluten-free phyllo dough.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
Keywords: apple strudel, phyllo dough, holiday dessert, Oktoberfest, vanilla sauce, fall baking, easy dessert, German pastry