Baked Apple Strudel Bag on Vanilla Sauce

5 from 3 votes
Total Time 4 hrs 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 322 kcal


Vanilla sauce:

  • 200 ml Milk
  • 200 ml Cream
  • 100 g Sugar
  • 3 Pc. Egg yolk
  • 1 Pc. Vanilla pulp

Apple strudel bags:

  • 2 Pc. Peeled apple
  • 100 g Butter
  • 2 tbsp Sugar
  • 3 tbsp Apple juice
  • 0,5 tsp Cinammon
  • 8 Pc. Strudel leaves
  • 30 g Powdered sugar
  • 3 tbsp Rum
  • 1 tbsp Sugar
  • 30 g Raisins
  • 100 g Almonds


Vanilla sauce:

  • Bring the milk, cream, sugar and vanilla pulp to the boil. Beat the egg yolks over a water bath. Add the cream milk in a thin stream to the egg yolks, stirring constantly with a whisk. Keep stirring over low heat until the sauce has a thick consistency. Pass through a fine sieve and cover and let cool completely in the refrigerator (about 5 hours).

Apple strudel bags:

  • Dice the apple pieces and fry them in 50 g melted butter in a pan. Sprinkle with sugar and let it caramelize. Deglaze with apple juice, cover and cook for 5 minutes. Season with cinnamon and let cool down.
  • Melt 50 g butter. Brush 1 sheet of strudel pastry with melted butter, cover with a second sheet and cut into 4 equal squares. Place a tablespoon of the apple pieces in the middle of each square. Pull the corners of the dough up and press firmly together to form a sachet. Bake the bags in the 180 degree oven for about 10-15 minutes until golden brown.

Further ingredients:

  • Heat the rum with sugar and 2 tablespoons of water, pour over the raisins and let steep overnight. Before serving, spread the almonds out on a baking sheet, dust them thickly with powdered sugar. Roast under the hot grill on the middle rack for about 1-2 minutes until golden brown. Heat the vanilla sauce to taste.


Serving: 100gCalories: 322kcalCarbohydrates: 26.3gProtein: 3.8gFat: 20.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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