Apple Strudel with Vanilla Sauce

This recipe reminds me of the days when I went on a family tour to France and Austria. The authenticity and tradition of it take me back to those snow-covered Alps & small counties away from the city where there is love for culture and food. This is dedicated to all those grandma’s out there who have still protected those treasures of food and spreading legacy all around.


  • For the Dough
  • 1020 gm of Flour
  • 3 Eggs
  • 165 gm of Unsalted Butter
  • 7 gm of Salt
  • Water
  • For the Filling
  • 345 gm of White Bread Croutons
  • 510 gm of Unsalted Butter
  • 3 ½ Kg of Cooking Apple 
  • 355 gm of Sugar 
  • 510 gm of Raisins
  • 500 gm of Almond Slices
  • 4 gm of Cinnamon Powder
  • For the Vanilla Sauce
  • 12 Egg Yolks
  • 285 gm of Sugar
  • 10 ml of Vanilla Essence
  • 960 ml of Half and Half Or Cream                                  


Prep: 30 minutes
Cooking: 35 minutes

  1. For the Vanilla Sauce – Bring the cream or half and half to the boiling stage and remove from the fire.
  2. Mix egg yolks, sugar and vanilla and add to the hot cream.
  3. Place cream mixture in double boiling method and keep stirring until the mixture becomes slightly thick consistency and serve hot or cold.
  4. For making the Apple Strudel – Place the flour, egg, soft butter and salt in a mixing bowl and by adding cold water make a smooth dough and give rest for about I hour at room temperature.
  5. Sauté the Croutons with a little amount of butter till it gets golden brown colour and crispy.
  6. Peel and core the apples, cut them in crosswise into this slice. Mix all the ingredients for the filling and set aside.
  7. Cover a working surface with a clean table cloth and place the rested dough on top of the floured table cloth.
  8. Stretch the dough by using a rolling pin and by hand as much as thin layer such as butter paper.
  9. Rest the dough for 2 to 3 minutes and trim the side part of the dough which is in very thick.
  10. Distribute the apple filling on one side of the stretched dough and sprinkle the melted butter on the rest of dough and also spread the left-over croutons.
  11. Roll out the dough with help of table cloth and turn it into a greased baking tray and give butter wash.
  12. Bake it at 190°C for about 35 minutes and let it cool. Slice it into 2½ 𝑖𝑛𝑐ℎ𝑒𝑠 wide.
  13. Dust icing sugar on top and serve hot or cold with Vanilla sauce or Chantilly cream and Ice Cream.