My Grandma’s Apple Strudel
This Grandma’s Apple Strudel is a classic “slab” style dessert, perfect for feeding a large family or a holiday crowd. Unlike the thin, flaky phyllo dough of a traditional Austrian strudel, this version uses a rich, tender shortcrust made with shortening and egg yolks. This creates a sturdy, melt-in-your-mouth pastry that stands up perfectly to the thick, cinnamon-sugar apple filling. Spreading the icing while the crust is still hot is the “Grandma secret” that ensures a professional, glossy finish.
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Grandma’s Apple Strudel
Ingredients:
| Ingredient | Amount |
| For the Apple Filling: | |
| Apples, peeled and sliced | 6 cups |
| Sugar | 1 cup |
| All-purpose flour | 1/2 cup |
| Cinnamon | 1 teaspoon |
| For the Crust: | |
| All-purpose flour | 3 3/4 cups |
| Shortening | 1 1/2 cups |
| Egg yolks (plus water to equal 1 cup) | 2 |
| Sugar | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Egg white (reserved) | 1 |
| For the Icing: | |
| Powdered sugar | 1 cup |
| Milk or light cream | 2 tablespoons |
| Vanilla extract | 1/2 teaspoon |
How To Make Grandma’s Apple Strudel:
Step 1: The Apple Filling: In a large bowl, toss the sliced apples with the sugar, flour, and cinnamon. Let this sit while you work on the dough; this allows the flour and sugar to create a thick, syrupy glaze around the fruit.
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Step 2: Mix the Dough Whisk the flour, salt, and sugar together. Cut in the shortening using a pastry cutter until the mixture looks like coarse crumbs. In a liquid measuring cup, place your 2 egg yolks and add enough water to reach the 1 cup mark. Stir this into the flour until a dough forms. Divide the dough into two equal portions.
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Step 3: Bottom Layer: Roll out the first half of the dough into a large rectangle to fit a 10×15-inch jelly roll pan. Press it into the bottom and slightly up the sides to create a “container” for the apples.
Step 4: Fill and Top: Spread the apple mixture evenly over the bottom crust. Roll out the second half of the dough and lay it over the top. Pinch the edges together to seal the strudel.
Step 5: Finish and Bake: Brush the top with the reserved egg white. Cut a few slits in the top to let the steam escape. Bake at 350°F for 45/60 minutes until the crust is a beautiful golden brown and the filling is bubbling.
Step 6: Glaze and Cool: While the strudel is hot, whisk together the powdered sugar, vanilla, and milk. Spread it over the crust immediately after taking it out of the oven. Let the strudel cool completely before slicing it into squares.
