Grandma’s Apple Strudel

This old-fashioned apple strudel is a wonderful “slab-style” dessert that’s perfect for feeding a crowd during family dinners or holiday celebrations. Instead of delicate layers of phyllo dough like a traditional Austrian strudel, this version features a soft, rich shortcrust pastry made with shortening and egg yolks. The buttery crust holds the generous cinnamon-apple filling beautifully while staying tender and flaky. Grandma’s signature touch is adding the glaze while the pastry is still warm, giving the top a smooth, shiny bakery-style finish.

Ingredients

Apple Filling

• 6 cups apples, peeled and thinly sliced
• 1 cup granulated sugar
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon

Crust

• 3¾ cups all-purpose flour
• 1½ cups shortening
• 2 egg yolks plus enough water to equal 1 cup
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 egg white, reserved

Icing

• 1 cup powdered sugar
• 2 tablespoons milk or light cream
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Filling

In a large mixing bowl, combine the sliced apples with the sugar, flour, and cinnamon. Set the mixture aside while preparing the dough so the apples release their juices and create a lightly thickened coating.

Step 2: Prepare the Pastry Dough

In a separate bowl, whisk together the flour, salt, and sugar. Cut the shortening into the dry ingredients using a pastry cutter or fork until the texture resembles coarse crumbs. In a measuring cup, combine the egg yolks with enough water to make 1 full cup. Add this mixture to the flour mixture and stir until a soft dough forms. Divide the dough evenly into two portions.

Step 3: Form the Bottom Crust

Roll out one piece of dough into a rectangle large enough for a 10×15-inch jelly roll pan. Carefully place it into the pan, pressing it along the bottom and slightly up the sides to hold the filling.

Step 4: Add the Filling and Top Crust

Spread the apple filling evenly across the prepared crust. Roll out the remaining dough and place it over the apples. Seal the edges by pinching them together around the sides.

Step 5: Bake the Strudel

Brush the top crust with the reserved egg white. Cut several small slits in the top to allow steam to escape while baking. Bake at 350°F for 45–60 minutes, or until the pastry is golden brown and the filling is bubbling.

Step 6: Add the Glaze

While the strudel is still warm, whisk together the powdered sugar, milk, and vanilla extract until smooth. Spread the icing over the hot pastry immediately. Let the strudel cool fully before slicing into squares and serving.