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Lighter Austrian Apple Strudel (Apfelstrudel) with Skyr-Vanilla Sauce
Recipe

Lighter Austrian Apple Strudel (Apfelstrudel) with Skyr-Vanilla Sauce

Dessert • Austria

A practical, everyday-friendly Apfelstrudel using ready strudel dough and a modest amount of oil and sugar, served with a quick skyr-vanilla sauce instead of heavy cream.

Why smarter

Ready strudel dough keeps it realistic and quick; canola oil replaces butter; extra apple and raisins give sweetness so less sugar is needed; skyr makes a creamy sauce with more protein and less fat than traditional cream sauces.

Chef tip

Let the apple filling sit for 5 minutes after mixing, then tip off any excess liquid before rolling—this helps keep the pastry crisp and prevents leaks.

Soft line

All the cosy strudel vibes, just a bit lighter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Apples (e.g., Boskoop or Elstar), peeled, cored, thinly sliced 700.000 g apples About 4 medium
2 Lemon juice 1.000 tbsp lemon juice
3 Raisins 50.000 g raisins
4 Granulated sugar 35.000 g sugar
5 Ground cinnamon 1.000 tsp cinnamon
6 Plain breadcrumbs 30.000 g breadcrumbs Helps absorb juices
7 Chopped walnuts or hazelnuts 30.000 g walnuts Optional but traditional
8 Strudel dough (ready-rolled) 250.000 g strudel dough 1 pack (or 6–8 sheets, depending on brand)
9 Canola oil 2.000 tbsp canola oil For brushing
10 Powdered sugar 1.000 tsp powdered sugar Optional, for serving
11 Skyr (plain) 300.000 g skyr For sauce
12 Milk (1.5% or similar) 100.000 ml milk Adjust for desired sauce thickness
13 Vanilla extract or vanilla sugar 1.000 tsp vanilla extract Or 1–2 tsp vanilla sugar

Method

  1. Heat oven to 190°C (top/bottom heat). Line a baking tray with baking paper.
  2. In a large bowl, toss apples with lemon juice, raisins, sugar, cinnamon, breadcrumbs, and walnuts. Let stand 5 minutes, then tip off any obvious excess liquid.
  3. Lay out the strudel dough on a clean tea towel (or baking paper). If using sheets, overlap slightly to make a rectangle. Brush lightly with a little canola oil.
  4. Spread the apple mixture along the long edge, leaving a 3–4 cm border. Fold in the short sides to help seal.
  5. Roll up into a log using the towel/paper to help lift and roll. Transfer seam-side down to the prepared tray.
  6. Brush the outside with the remaining canola oil. Bake 30–35 minutes, until golden and crisp.
  7. Meanwhile, whisk skyr, milk, and vanilla until smooth and pourable. Taste and add a little more vanilla if desired.
  8. Rest strudel 10 minutes, then slice into 4 portions. Dust lightly with powdered sugar if using, and serve with the skyr-vanilla sauce.