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Amazing Cinnamon Apple Strudel with 3 Secrets

Cinnamon Apple Strudel with Vanilla Sauce
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Enjoy a warm and comforting Cinnamon Apple Strudel, a delightful pastry filled with sweet, spiced apples and served with a luscious vanilla sauce. Perfect for a cozy treat.

Ingredients

Scale
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 3 large apples (like Honeycrisp or Gala), peeled, cored, and thinly sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, melted
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons granulated sugar (for sprinkling)
  • For the Vanilla Sauce:
  • 1 cup milk
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sliced apples, 1/4 cup granulated sugar, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
  3. Unfold the thawed puff pastry sheets onto a lightly floured surface. If needed, gently roll them out a bit thinner.
  4. Spoon the apple filling evenly onto one half of each puff pastry sheet, leaving a small border.
  5. Brush the edges of the puff pastry with the beaten egg wash.
  6. Fold the other half of the puff pastry over the filling to create a strudel. Crimp the edges with a fork to seal.
  7. Carefully transfer the strudels to the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with the 2 tablespoons of granulated sugar.
  8. Cut a few slits in the top of each strudel to allow steam to escape.
  9. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
  10. While the strudels are baking, prepare the vanilla sauce. In a small saucepan, whisk together milk, 1/4 cup granulated sugar, and cornstarch until smooth.
  11. Cook over medium heat, stirring constantly, until the sauce thickens. Remove from heat and stir in the vanilla extract.
  12. Let the strudels cool slightly before serving warm with the vanilla sauce.

Notes

  • You can add a handful of raisins or chopped walnuts to the apple filling for extra texture and flavor.
  • For a richer vanilla sauce, you can use heavy cream instead of milk, or add an egg yolk for extra creaminess (temper it carefully).
  • Leftover strudel can be stored in an airtight container at room temperature for a day or two, but it’s best enjoyed fresh.

Nutrition

Find it online: https://sundayflavor.com/cinnamon-apple-strudel-vanilla-sauce/