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The dessert, From around the world

Apple strudel with vanilla cream

Apple strudel is an Austrian dessert of apples, raisins and cinnamon rolled in crisp phyllo pastry, for 6 people. It takes 35 minutes of active work, gets rolled in the morning to bake right before guests arrive, stays easy to make and costs €1.60 per person. The key to success is the buttery toasted breadcrumbs, which soak up the apple juice and keep the pastry crisp.

Tonight, an apple strudel straight from Austria, apples, raisins and cinnamon under a crackling pastry, served warm with vanilla cream.

Apple strudel with vanilla cream
For
6 people
Work
35 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.60
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Under its golden, crackling phyllo pastry, apple strudel hides soft tart apples, rum soaked raisins and a hint of cinnamon that fills the whole house while it bakes. Served warm with lightly sweetened vanilla cream, it cuts cleanly under the knife, the crisp pastry playing against the soft fruit inside. It smells like fall and long dinners that linger past dessert.

This is the dessert for a dinner with friends or a family meal in fall or winter, when you want something warm and comforting without spending the whole evening in the kitchen. Mon Chou pairs it naturally after a braised dish or roast poultry, in a menu that takes its time. Kids love it as much as adults, and it works just as well for a birthday as for a holiday Sunday.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 40 min
  3. Before the guests arrive 1 step, 35 min
  4. When it's time to serve 1 step, 5 min

Prepare the whole filling and roll the strudel in the morning, then keep it covered in the fridge until your guests arrive. Right before they get there, bake the strudel for 35 minutes at 190°C, it will still be warm by dessert time. At serving time, whip the vanilla cream, dust with powdered sugar and slice it in front of your guests.

The ingredients

6 people

Fruits and vegetables

  • Tart apples 1.2 kg
  • Lemon juice 1 tbsp

Pantry

  • Raisins 80 g
  • Rumoften in the pantry 3 tbsp
  • Sugaroften in the pantry 80 g
  • Ground cinnamonoften in the pantry 2 tsp
  • Breadcrumbsoften in the pantry 60 g
  • Vanilla sugaroften in the pantry 1 tbsp
  • Powdered sugaroften in the pantry 1 tbsp

Dairy

  • Phyllo pastry 6 slices
  • Butter 80 g
  • Heavy cream 20 cl

Allergens Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Soak the raisins in warm rum, peel the apples and cut them into thin slices with the lemon juice, sugar and cinnamon. 15 min

    Use tart apples like Granny Smith or Reinette, they hold their shape during baking.

  2. Toast the breadcrumbs in a knob of butter until they smell nutty. 5 min

    Stay by the pan, breadcrumbs go from golden to burnt in seconds.

  3. Lay out the phyllo sheets, buttering each one as you go, sprinkle with breadcrumbs, arrange the drained apples with the raisins, then roll the strudel tightly, folding in the sides. 20 min

    Press the apples in your hands before adding them, excess juice makes the pastry soggy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Place the strudel on a baking sheet lined with parchment paper, seam side down, brush with melted butter and bake at 190°C until golden. 35 min

    Brush with more butter halfway through baking, the crust turns as glossy as a Viennese pastry.

When it's time to serveThe final touches, right in front of your guests.

  1. Whip the cream with the vanilla sugar until just thickened, dust the strudel with powdered sugar, slice it warm and serve with the cream. 5 min

    Cut the strudel with a serrated bread knife using a gentle sawing motion, the crust won't shatter.

Our tips to get it right

  • Drain the apples well before spreading them on the pastry, otherwise the juice released during baking softens the bottom of the strudel.
  • Work quickly when handling the phyllo sheets, they dry out and crack if left exposed to air for too long.
  • Let the strudel cool for at least ten minutes before slicing, the filling holds together better and won't run onto the plate.

The variations

  • Swap the apples for firm pears, the texture stays close and the flavor shifts pleasantly.
  • For an alcohol free version, soak the raisins in warm apple juice instead of rum.
  • For kids, skip the cinnamon and serve the strudel in small slices with a scoop of vanilla ice cream instead of the cream.

What to serve it with

  • Lightly whipped vanilla cream
  • A scoop of vanilla ice cream
  • Black tea or coffee after dinner

Storage

The baked strudel keeps for 2 days in the fridge in a closed container, though it loses some crispness. Reheat it for 10 minutes at 160°C to bring back a crisp crust. The raw apple filling doesn't freeze well, it's better to bake the whole strudel and freeze it already cooked if needed.

Questions about this recipe

Can you use puff pastry instead of phyllo?

No, phyllo pastry is essential to apple strudel's texture, thin and crackling in layers. Puff pastry would give a thicker result that loses the dessert's signature bite.

How do you keep the strudel from getting soggy?

The buttery toasted breadcrumbs soak up the juice released by the apples during baking. Draining the apples well before layering them also helps a lot.

How do you plate the strudel so it looks nice?

Slice it warm with a serrated bread knife, using a gentle sawing motion so you don't crush the crust. Dust with powdered sugar just before serving, otherwise it melts into the pastry.

Can you make two strudels for a bigger group?

Yes, the recipe doubles easily by using twice the quantities and two separate baking sheets. Just make sure each strudel has enough room to brown evenly.

Can an apple strudel be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an apple strudel?

Allow 1 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in an apple strudel?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an apple strudel cost?

About €1.60 per person, that's €9.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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