Vanilla custard apple strudel rolls tender apple pieces and a modest layer of pastry cream into crisp puff pastry. Cool the filling completely so the pastry stays firm while shaping.
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Recipe at a Glance
- Yield: 8 slices
- Preparation: 40 minutes
- Cooking: 35 minutes
- Resting and chilling: Cool fillings; chill assembled roll 15 minutes
Table of Contents
Ingredients
Custard
| Ingredient and amount |
|---|
| 250 ml whole milk |
| 2 large egg yolks |
| 40 g granulated sugar |
| 20 g cornstarch |
| 1 teaspoon vanilla extract |
Strudel
| Ingredient and amount |
|---|
| 500 g apples, peeled, cored and thinly sliced |
| 15 g unsalted butter |
| 30 g light brown sugar |
| 1/2 teaspoon cinnamon |
| 30 g fine dried breadcrumbs |
| 320 g ready-rolled puff pastry, cold |
| 1 egg beaten with 1 teaspoon water |
| Powdered sugar, optional |
Before You Start
Wet or warm filling softens puff pastry; cool and drain it thoroughly before assembly.
Directions
1. Cook custard
Heat milk until steaming. Whisk yolks, sugar and cornstarch, gradually add milk and return to pan. Whisk over medium heat until thick and bubbling; cook 1 minute more. Add vanilla, cover surface and cool promptly. Refrigerate until cold.
2. Cook apples
Cook apple slices with butter, brown sugar and cinnamon in a skillet for 6–8 minutes until just tender. Cool fully and drain excess juices.
3. Fill
Unroll pastry on its parchment with a long edge facing you. Scatter breadcrumbs along the middle third. Spread cold custard over them, then apples, keeping filling away from the edges. Fold the long sides over to enclose and pinch ends closed.
4. Chill and finish
Transfer seam-side down to a tray and chill 15 minutes. Heat oven to 200°C (400°F). Brush pastry with egg wash and cut several steam slits.
5. Bake
Bake 30–40 minutes until well risen and deeply golden. Rest 20 minutes before slicing and optionally dusting with powdered sugar.
Cook’s Tips
- Wet or warm filling softens puff pastry; cool and drain it thoroughly before assembly.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Refrigerate covered leftovers up to 3 days. Reheat in an oven until hot and crisp. The pastry has its best texture the day of baking.
Frequently Asked Questions
Can I make the fillings ahead?
Yes. Keep both covered and refrigerated up to 1 day before assembly.
Why did filling leak?
Overfilling, wet fruit or poorly sealed edges can cause leakage. Keep a clear border around the filling.