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Crispy German Apple Strudel: 3-Ingredient Easy Dessert

Crispy German Apple Strudel - featured image
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A simple yet elegant dessert featuring flaky phyllo dough filled with spiced apples and served with a creamy homemade vanilla sauce. This recipe uses store-bought dough for a quick weeknight treat that tastes like authentic Austrian baking.

Ingredients

Scale
  • 4 large apples (peeled, cored, and thinly sliced; Granny Smith or Honeycrisp recommended)
  • 1 package phyllo dough or strudel sheets (thawed if frozen)
  • 4 tablespoons unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup fine dry breadcrumbs
  • 1/2 cup raisins (optional)
  • 1 cup heavy cream (for vanilla sauce)
  • 1 teaspoon vanilla bean paste (or seeds from one vanilla bean)
  • 1 large egg yolk (for vanilla sauce)
  • 2 tablespoons sugar (for vanilla sauce)

Instructions

  1. Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. In a medium bowl, toss sliced apples with 1/2 cup sugar, cinnamon, breadcrumbs, and raisins. Let sit for 10 minutes to draw out moisture.
  3. Unroll phyllo dough and cut in half lengthwise if necessary to fit the baking sheet. Keep unused sheets covered with a damp towel.
  4. Brush each phyllo sheet lightly with melted butter. Overlap sheets slightly to form a rectangle large enough for the filling.
  5. Brush the top layer of the layered phyllo generously with butter.
  6. Spread the apple mixture evenly over the dough, leaving a 1-inch border on all sides.
  7. Starting from the long edge closest to you, tightly roll the dough over the filling. Use parchment paper to help lift and roll. Pinch seams to seal and place seam-side down on the baking sheet.
  8. Brush the top of the strudel with remaining melted butter.
  9. Bake for 25-30 minutes, rotating the pan halfway through, until golden brown and crisp.
  10. While strudel bakes, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.
  11. In a small bowl, whisk egg yolk and 2 tablespoons sugar. Slowly temper the yolk by whisking in a few spoonfuls of hot cream.
  12. Whisk the yolk mixture back into the saucepan. Return to low heat and stir constantly until sauce thickens slightly (about 2 minutes). Do not boil.
  13. Let strudel cool for 5 minutes before slicing. Serve warm with vanilla sauce.

Notes

Handle phyllo dough with care and keep it covered with a damp towel to prevent drying out. Use firm apples like Granny Smith or Honeycrisp that hold their shape. Do not skip the breadcrumbs as they absorb apple juices and prevent sogginess. Temper the egg yolk slowly to prevent the vanilla sauce from curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to restore crispiness.

Nutrition

Keywords: apple strudel, german dessert, phyllo dough recipe, easy apple dessert, vanilla sauce, crispy strudel, austrian baking, weeknight dessert

Find it online: https://perkypan.com/crispy-german-apple-strudel-3-ingredient-easy-dessert/