My Grandma’s Apple Strudel

 All We Cook

Home DESSERT My Grandma’s Apple Strudel

DESSERT

My Grandma’s Apple Strudel

Share

Pin

Advertisements

My Grandma’s Apple Strudel

Advertisements

My Grandma’s Apple Strudel – I remember the smell of apples, cinnamon, and warm pastry filling our home whenever she made it. Later, my father would carry on the tradition, baking this strudel for me whenever I asked. Each bite brings back those special moments, making it one of the most meaningful recipes in my life.

This isn’t a complicated bakery-style strudel with dozens of paper-thin pastry layers. Instead, it’s a rustic, family recipe that’s been passed down through generations. The flaky crust is tender and golden, the filling is packed with juicy apples coated in cinnamon sugar, and the simple glaze ties it all together with just the right sweetness. It’s humble, comforting, and absolutely delicious—exactly the way my grandma made it.

If you’ve been searching for a dessert that feels like home, this recipe is it.

Ingredients

Apple Filling

6 cups apples peeled and sliced

1/2 cup all-purpose flour

1 cup sugar

1 teaspoon cinnamon

Crust

3 3/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon sugar

1 1/2 cups shortening

2 egg yolks plus water to equal 1 cup

1 egg white reserved for brushing

Icing/Frosting

1 cup powdered sugar

2 tablespoons milk or light cream approximately

1/2 teaspoon vanilla extract

Instructions

Step 1: Make the Apple Filling

In a large bowl, combine the sliced apples, sugar, flour, and cinnamon. Toss until all the apple slices are evenly coated. Set aside while you prepare the crust—this gives the apples time to release some of their juices.

Step 2: Prepare the Crust

In another mixing bowl, whisk together the flour, salt, and sugar. Cut in the shortening with a pastry cutter or fork until the mixture resembles coarse crumbs. In a measuring cup, combine the two egg yolks and add enough water to reach 1 cup. Stir this into the flour mixture until a dough forms. Divide the dough in half.

Step 3: Roll Out the Bottom Crust

Roll one half of the dough into a rectangle large enough to fit a 10×15-inch jelly roll pan with sides. Carefully lay it into the pan, pressing it evenly across the bottom and slightly up the edges.

Step 4: Add the Filling

Spread the apple mixture evenly over the crust, making sure the apples are distributed well from corner to corner.

Step 5: Roll Out and Add the Top Crust

Roll out the second half of the dough into a rectangle and place it over the apple filling. Pinch or crimp the edges to seal. Brush the top with the reserved egg white for a golden finish. Use a sharp knife to cut a few slits in the top crust to allow steam to escape while baking.

Step 6: Bake the Strudel

Bake at 350°F (175°C) for 45–60 minutes, or until the crust is golden brown and the filling is bubbly.

Step 7: Make the Icing

While the strudel bakes, mix powdered sugar, vanilla extract, and just enough milk or cream to make a thin glaze.

Step 8: Glaze the Strudel

Spread the icing over the hot crust right after removing it from the oven. The glaze will soak slightly into the crust, adding sweetness and shine. Let cool before slicing into squares or bars.