Grandma’s Classic Apple Strudel
Grandma’s Apple Strudel
This apple strudel is a beloved old-fashioned “slab-style” dessert, perfect for feeding a crowd at family gatherings or holiday celebrations. Instead of traditional Austrian phyllo dough, this version uses a rich, tender shortcrust made with shortening and egg yolks. The pastry bakes up sturdy yet soft, providing the perfect base for a generous layer of cinnamon-spiced apples. The finishing touch that gives it a polished, bakery-style shine? Glazing the strudel while it’s still warm—a simple trick passed down from Grandma herself.
Ingredients
Apple Filling
- 6 cups apples, peeled and sliced
- 1 cup sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
Crust
- 3¾ cups all-purpose flour
- 1½ cups shortening
- 2 egg yolks (plus enough water to make 1 cup total)
- 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 Apple Filling
In a large bowl, mix the sliced apples with sugar, flour, and cinnamon. Set aside while preparing the dough so the mixture begins to form a lightly thickened syrup.
Step 2: Make the Dough
Combine the flour, salt, and sugar in a mixing bowl. Cut in the shortening using a pastry cutter until the mixture resembles coarse crumbs. In a measuring cup, add the egg yolks and enough water to reach 1 cup total. Stir into the flour mixture until a soft dough forms. Divide the dough into two equal portions.
Step 3: Form the Bottom Crust
Roll out one portion of dough into a rectangle large enough to fit a 10×15-inch jelly roll pan. Press it evenly into the bottom and slightly up the sides to hold the filling.
Step 4: Add the Filling and Top Crust
Spread the apple mixture evenly over the bottom crust. Roll out the remaining dough and place it over the top. Seal the edges by pinching them together.
Step 5: Bake
Brush the top with the reserved egg white and cut a few small slits to allow steam to escape. Bake at 350°F for 45–60 minutes, until the crust turns golden and the filling bubbles.
Step 6: Glaze and Cool
While the strudel is still hot, whisk together the powdered sugar, milk, and vanilla. Spread the glaze evenly over the surface right away. Let the strudel cool completely before slicing into squares.
