My Grandma’s Apple Strudel

This Grandma’s Apple Strudel is a beautiful, slab-style dessert that leans toward the tradition of a “jelly roll” strudel. Unlike the paper-thin phyllo versions, this crust is tender and flaky thanks to the shortening and egg yolks. Adding the icing while the crust is still hot is the secret to that nostalgic, bakery-style finish where the glaze sinks in just enough to keep the pastry moist.

My Grandma’s Apple Strudel

Ingredients:

How To Make My Grandma’s Apple Strudel:

Step 1: Macerate the Apples: In a large bowl, toss the 6 cups of sliced apples with the sugar, 1/2 cup of flour, and cinnamon. Let this sit while you work on the dough. The flour will combine with the released juices to create a thick, jammy filling during baking.

Step 2: Cut the Dough: Whisk the flour, salt, and 1 tablespoon of sugar in a bowl. Cut in the 1 1/2 cups of shortening until you have pea-sized crumbs. In a measuring cup, place your 2 egg yolks and fill with water until it hits the 1 cup mark. Stir this liquid into the flour until a dough forms. Divide into two equal halves.

Step 3: Bottom Layer: Roll one half of the dough into a large rectangle. Gently transfer it to a 10×15-inch jelly roll pan. Press the dough into the corners and slightly up the sides to create a “bucket” for the fruit.

Step 4: Fill and Top; Spread the apple mixture evenly over the bottom crust. Roll out the second half of the dough and drape it over the top. Pinch the edges together tightly. Brush the surface with the reserved egg white and cut 4/5 slits in the top to vent steam.

Step 5: Bake: Bake at 350°F for 45/60 minutes. The crust should be a deep golden brown and the apple juices should be bubbling through the vents.

Step 6: The Hot Glaze: Whisk the powdered sugar, vanilla, and milk. As soon as the strudel comes out of the oven, spread the icing over the hot crust. Let it cool completely in the pan before slicing into squares.