Traditional Apple Strudel, Grandma’s Way

Grandma’s Apple Strudel

This apple strudel is a hearty, pan-baked dessert reminiscent of an old-fashioned jelly-roll strudel. Instead of ultra-thin phyllo dough, it uses a tender, flaky crust enriched with shortening and egg yolks. The key to that classic bakery-style texture is glazing the strudel while it’s still hot, allowing the icing to soak in just enough to keep the pastry soft, rich, and flavorful.

🍏 Apple Filling

Apples, peeled and sliced – 6 cups
Granulated sugar – 1 cup
All-purpose flour – ½ cup
Ground cinnamon – 1 teaspoon

🥧 Flaky Crust

All-purpose flour – 3¾ cups
Shortening – 1½ cups
Egg yolks and water – 2 yolks plus water to make 1 cup
Granulated sugar – 1 tablespoon
Salt – ½ teaspoon
Egg white (reserved) – 1

🍯 Light Glaze

Powdered sugar – 1 cup
Milk or light cream – 2 tablespoons
Vanilla extract – ½ teaspoon

📝 Instructions

Step 1: Prepare the Apples
In a large bowl, mix the sliced apples with the sugar, flour, and cinnamon. Set aside while making the dough. As the apples rest, the sugar draws out juices that will thicken into a jam-like filling during baking.

Step 2: Make the Dough
In a mixing bowl, whisk together the flour, salt, and sugar. Cut in the shortening until the mixture resembles coarse crumbs. In a measuring cup, combine the egg yolks with enough water to equal 1 cup. Add this to the flour mixture and stir until a dough forms. Divide the dough evenly into two portions.

Step 3: Form the Bottom Crust
Roll out one portion of dough into a large rectangle. Fit it into a 10×15-inch jelly roll pan, pressing it into the corners and slightly up the sides to create a shallow crust for the filling.

Step 4: Add Filling and Top Crust
Spread the apple mixture evenly over the bottom crust. Roll out the remaining dough and place it over the apples. Seal the edges, brush the top with the reserved egg white, and cut 4–5 slits to allow steam to escape.

Step 5: Bake
Bake at 350°F for 45 to 60 minutes, until the crust turns a deep golden brown and the apple filling bubbles through the vents.

Step 6: Glaze While Hot
Whisk together the powdered sugar, milk, and vanilla. Pour the glaze over the strudel immediately after removing it from the oven. Allow it to cool completely in the pan before cutting into squares.

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