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A slice of apple strudel dusted with powdered sugar on a gray plate, served with two swirls of whipped cream on the side.

The Apple Strudel From Biergarten

Get ready to turn your kitchen into the cozy charm of the Germany Pavilion. Crisp, buttery dough wrapped around warm cinnamon-spiced apples and golden raisins, baked to perfection and served with velvety vanilla sauce.
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Total Time 50 minutes
Course: cake, Dessert
Cuisine: German
Ingredients Equipment Method

Ingredients
  

Strudel Dough
  • 1 cup all-purpose flour
  • 3/8 cup bread flour
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 cup warm water
  • 1/2 tablespoon vegetable oil
Apple Strudel
  • Prepared strudel dough, rested
  • 1 stick butter, melted
  • 1/2 cup toasted bread crumbs
  • 1 1/2 lbs apples, peeled cored, and sliced thin
  • 1/4 cup raisins
  • 1/2 cup cinnamon sugar
Vanilla Sauce
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream

Equipment

  • Oven (preheated to 400°F / ~200°C)
  • Baking sheet
  • Large clean cloth / lint-free towel
  • Mixing bowl
  • Pastry brush
  • Knife & peeler
  • Serrated knife
  • Small saucepan or double boiler
  • Mixer (or whisk) with wire attachment (for beating egg yolks + sugar for the sauce)

Method
 

  1. Preheat oven to 400 degrees F.
  2. Stretch dough until paper thin on a lint-free tablecloth. Using a pastry brush, cover 2/3 of the dough with melted butter.
  3. Once the dough is stretched out, sprinkle the toasted bread crumbs, approximately 3 inches wide, on the long end of the dough closest to you.
  4. Place sliced apples on the toasted bread crumbs.
  5. Sprinkle the raisins and cinnamon sugar on top of the apples.
  6. Grabbing the lint-free cloth on the side where apple mixture is, roll the dough to the other end making sure that the apple mixture inside is even.
  7. Brush the outside of the dough with more melted butter.
  8. Bake for approximately 25-30 minutes or until the dough is golden brown.
  9. Let cool at room temperature for 10-15 minutes and then slice with a serrated knife into 4 equal portions.
  10. Spoon the vanilla sauce over strudel. (Recipe below).
Vanilla Sauce Recipe
  1. Combine egg yolks and sugar into a bowl.
  2. Beat with a wire attachment until thick and light.
  3. Scald the milk in a double boiler.
  4. Heat the heavy cream in a separate saucepan, then add to milk.
  5. With the mixer on low speed, very gradually pour scalded milk into egg mixture.
  6. Pour back into the double boiler.
  7. Heat it slowly, stirring constantly, until it thickens enough to coat the back of the spoon.
  8. Remove from double boiler and set in a pan of cold water.
  9. Stir in vanilla.
  10. Stir the sauce occasionally as it cools.