Jun 09 2026
Restaurants›Affäre›Apfelstrudel Recipe

Apfelstrudel Recipe

Inspired by Affäre
Time1h 30m
Serves8

Almonds, raisins, cinnamon Anglaise, chantilly cream, vanilla ice cream, Pumpkin seed oil

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Ingredients

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Apfelstrudel Filling

Cinnamon Anglaise

Chantilly Cream

Serving

Method

Apfelstrudel Preparation

  1. 1

    Prepare the Filling

    Peel, core, and slice the Granny Smith apples into thin pieces. In a large mixing bowl, combine the sliced apples with lemon juice, sugar, sliced almonds, raisins, and cinnamon. Toss everything together until well coated and set aside.

  2. 2

    Prepare Phyllo Dough

    Lay out the phyllo dough sheets on a clean, dry surface. Brush each sheet with melted butter and layer them on top of each other, creating a stack of about 6-8 sheets.

  3. 3

    Assemble the Strudel

    Spread the apple filling evenly along one edge of the phyllo dough. Roll the dough tightly over the filling, tucking in the sides as you go to prevent spillage. Place the rolled strudel seam-side down on a baking sheet lined with parchment paper.

  4. 4

    Bake the Strudel

    Preheat your oven to 375°F (190°C). Brush the top of the strudel with more melted butter and bake for 30-35 minutes, or until golden brown. Once baked, let it cool for a few minutes before slicing.

Cinnamon Anglaise Preparation

  1. 5

    Make the Anglaise

    In a saucepan, heat the milk and heavy cream over medium heat until just simmering. In a separate bowl, whisk together the egg yolks and sugar until pale and creamy. Gradually pour the hot milk mixture into the egg mixture, whisking continuously to temper the eggs.

  2. 6

    Cook the Mixture

    Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Add cinnamon and stir well. Strain through a fine mesh sieve into a bowl and let cool.

Chantilly Cream Preparation

  1. 7

    Whip the Cream

    In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form. Be careful not to overwhip.

Serving

  1. 8

    Plate the Dessert

    Slice the warm strudel and serve it on plates. Top each slice with a scoop of vanilla ice cream and drizzle with pumpkin seed oil. Serve with a side of cinnamon anglaise and chantilly cream for added richness.

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