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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
