Traditional Apple Strudel, Grandma’s Way
Grandma’s Apple Strudel
This apple strudel is a generous, slab-style dessert that’s reminiscent of a classic “jelly roll” strudel. Unlike the ultra-thin phyllo versions, this crust is tender and flaky, thanks to the shortening and egg yolks. The secret to that nostalgic, bakery-style finish? Pouring the glaze over the strudel while it’s still hot, allowing it to sink in just enough to keep the pastry moist and flavorful.
🍏 Apple Filling
- Apples, peeled and sliced – 6 cups
- Granulated sugar – 1 cup
- All-purpose flour – 1/2 cup
- Ground cinnamon – 1 tsp
🥧 Flaky Crust
- All-purpose flour – 3 3/4 cups
- Shortening – 1 1/2 cups
- Egg yolks + water – 2 yolks + water to equal 1 cup
- Granulated sugar – 1 tbsp
- Salt – 1/2 tsp
- Egg white (reserved) – 1
🍯 Thin Glaze
- Powdered sugar – 1 cup
- Milk or light cream – 2 tbsp
- Vanilla extract – 1/2 tsp
📝 Instructions
Step 1: Macerate the Apples
In a large bowl, toss the sliced apples with sugar, flour, and cinnamon. Let them sit while you prepare the dough. The flour combines with the juices to create a thick, jam-like filling during baking.
Step 2: Prepare the Dough
Whisk the flour, salt, and sugar together. Cut in the shortening until pea-sized crumbs form. In a measuring cup, combine the egg yolks and enough water to equal 1 cup. Stir this into the flour mixture until a dough forms. Divide into two equal portions.
Step 3: Bottom Layer
Roll one portion of dough into a large rectangle. Place it in a 10×15-inch jelly roll pan, pressing it into the corners and slightly up the sides to form a “basket” for the apples.
Step 4: Fill and Top
Spread the apple filling evenly over the bottom layer. Roll out the second portion of dough and drape it over the top. Pinch the edges together and brush the surface with the reserved egg white. Cut 4–5 slits in the top to vent steam.
Step 5: Bake
Bake at 350°F for 45–60 minutes, until the crust is deep golden brown and the apple juices bubble through the vents.
Step 6: Apply the Hot Glaze
Whisk powdered sugar, vanilla, and milk. Pour over the strudel immediately after it comes out of the oven. Let cool completely in the pan before slicing into squares.
