My Grandma’s Apple Strudel Recipe

Introduction

My Grandma’s Apple Strudel is a timeless dessert that combines tender, cinnamon-spiced apples with a flaky, buttery crust. Perfect for cozy gatherings or as a comforting treat, this recipe delivers a delicious balance of sweet and warm flavors.

Ingredients

• 6 cups apples (peeled and sliced)
• 1/2 cup all-purpose flour (for filling)
• 1 cup sugar
• 1 teaspoon cinnamon
• 3 3/4 cups all-purpose flour (for crust)
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 1/2 cups shortening
• 2 egg yolks (plus enough water to equal 1 cup)
• 1 egg white (reserved for brushing)
• 1 cup powdered sugar
• 2 tablespoons milk or light cream (approximately)
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Make the apple filling by combining the sliced apples, sugar, 1/2 cup flour, and cinnamon in a large bowl. Toss to coat and set aside to let the apples release their juices.
2. Step 2: Prepare the crust by whisking together 3 3/4 cups flour, salt, and 1 tablespoon sugar in another large bowl. Cut in the shortening with a pastry cutter or fork until the mixture looks like coarse peas.
3. Step 3: Mix the two egg yolks with enough cold water to total 1 cup. Stir this liquid into the flour mixture until a soft dough forms, then divide the dough in half.
4. Step 4: Roll out one half into a large rectangle to fit a 10×15-inch jelly roll pan. Press the dough evenly across the bottom and slightly up the sides of the ungreased pan.
5. Step 5: Spread the apple filling evenly over the bottom crust, making sure it reaches all corners.
6. Step 6: Roll out the second dough half into a similar rectangle and place it over the filling. Pinch the edges together to seal, brush the top crust with the reserved egg white, and cut small slits for steam to escape.
7. Step 7: Bake the strudel at 350°F (175°C) for 45–60 minutes until the crust is golden brown and the filling is bubbly.
8. Step 8: While baking finishes, whisk powdered sugar, vanilla extract, and milk or cream to make a thin glaze. Drizzle the warm glaze over the hot strudel right after baking, then cool completely before slicing.

Tips & Variations

• For a richer crust, substitute half of the shortening with cold unsalted butter.
• Add chopped nuts, such as walnuts or pecans, to the apple filling for extra texture.
• Use tart apples like Granny Smith for a tangier flavor that balances the sweetness.
• Brush the crust with a little sugar after egg white for added sparkle and crunch.

Storage

Store leftover strudel covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in a 350°F (175°C) oven for 10-15 minutes to restore crispness. Avoid microwaving to keep the crust flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use premade pie crust instead of making the dough from scratch?

Yes, premade pie crust can be used for convenience, but the texture and flavor will be slightly different from the traditional shortening dough.

How do I prevent the crust from getting soggy?

Allowing the apple filling to rest before assembly helps reduce excess moisture. Also, cutting slits in the top crust lets steam escape during baking, keeping the pastry flaky.

My Grandma’s Apple Strudel Recipe

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★★★★★

4.6 from 53 reviews

• Author: lilan
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x

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Description

A classic homemade apple strudel with a tender, flaky crust filled with cinnamon-spiced apple slices, topped with a sweet vanilla glaze. This traditional dessert combines the comforting flavors of baked apples and warm spices wrapped in a buttery, golden pastry perfect for any occasion.

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Ingredients

Scale 1x2x3x

Apple Filling

• 6 cups apples (peeled and sliced)
• 1/2 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon cinnamon

Pastry Dough

• 3 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 1/2 cups shortening
• 2 egg yolks
• Cold water (enough to equal 1 cup when combined with egg yolks)
• 1 egg white (reserved for brushing)

Icing

• 1 cup powdered sugar
• 2 tablespoons milk or light cream (approximately)
• 1/2 teaspoon vanilla extract

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Instructions

1. Make the Apple Filling: In a large bowl, combine the peeled and sliced apples, sugar, all-purpose flour, and cinnamon. Toss thoroughly so the apples are evenly coated. Set aside to rest, allowing the apples to release some juice which will help keep the filling moist during baking.
2. Prepare the Crust: In a separate large mixing bowl, whisk together the flour, salt, and sugar. Cut in the shortening using a pastry cutter or a heavy fork until the mixture resembles coarse, pea-sized crumbs. In a measuring cup, combine the two egg yolks and then add cold water until the liquid measures exactly 1 cup. Stir this wet mixture into the flour mixture until a soft dough forms. Divide the dough evenly into two portions.
3. Roll the Bottom Crust: Roll one half of the dough into a large rectangle to fit a 10×15-inch jelly roll pan. Carefully transfer the dough to the ungreased pan, pressing it evenly across the bottom and slightly up the edges to create a border that will hold the filling.
4. Add the Filling: Evenly spread the rested apple mixture over the bottom crust, ensuring even distribution from corner to corner to allow every bite to have filling.
5. Add the Top Crust: Roll the second half of the dough into a rectangle of similar size and lay it over the apple filling. Pinch or crimp the edges of the top and bottom crusts together to seal the strudel. Brush the top crust with the reserved egg white to achieve a golden finish during baking. Use a sharp knife to cut small slits in the top crust to let steam escape as the strudel bakes.
6. Bake the Strudel: Place the pan in a preheated oven at 350°F (175°C) and bake for 45 to 60 minutes, until the crust is deep golden brown and the filling bubbles visibly through the slits on top.
7. Make the Icing: While the strudel is baking during the last few minutes, whisk together powdered sugar, vanilla extract, and just enough milk or light cream to form a thin, pourable glaze.
8. Glaze and Cool: Remove the strudel from the oven and immediately drizzle or spread the icing evenly over the hot crust. The warm glaze will soak into the flaky crust, adding sweetness and shine. Let the strudel cool completely on a wire rack before slicing into squares or bars for serving.

Notes

• For best texture, use crisp apples such as Granny Smith or Honeycrisp for the filling.
• If shortening is unavailable, cold unsalted butter can be used as a substitute for a richer crust.
• You can prepare the dough a day ahead and refrigerate it wrapped tightly to save time on baking day.
• Make sure to cut enough steam vents on the top crust to prevent sogginess from trapped moisture.
• This strudel is delicious served warm with vanilla ice cream or whipped cream for an extra indulgent treat.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: European

Keywords: apple strudel, apple dessert, traditional strudel, homemade pastry, baked apple dessert, cinnamon apple strudel