Traditional Apple Strudel, Grandma’s Way

 

Grandma’s Apple Strudel

Ingredients

Apple Filling

Apples – 6 cups, peeled and thinly sliced

Granulated sugar – 1 cup

All-purpose flour – ½ cup

Ground cinnamon – 1 teaspoon

Flaky Crust

All-purpose flour – 3¾ cups

Vegetable shortening – 1½ cups

Egg yolks and water – 2 egg yolks plus enough water to equal 1 cup

Granulated sugar – 1 tablespoon

Salt – ½ teaspoon

Egg white – 1, reserved for brushing

Thin Glaze

Powdered (confectioners’) sugar – 1 cup

Milk or light cream – 2 tablespoons

Pure vanilla extract – ½ teaspoon

Instructions

Step 1: Prepare the Apple Filling

In a large bowl, combine the sliced apples, granulated sugar, flour, and cinnamon.

Toss well to coat evenly, then set aside while you prepare the dough.

As the apples rest, their juices will release and blend with the flour to create a thick, syrupy filling.

Step 2: Make the Dough

In a large mixing bowl, whisk together the flour, salt, and sugar.

Cut in the shortening until the mixture resembles coarse crumbs with pea-sized pieces.

In a measuring cup, combine the egg yolks with enough water to make 1 cup.

Add this mixture to the flour and stir just until a soft 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.

Transfer it to a 10×15-inch jelly roll pan, gently pressing it into the corners and slightly up the sides to create a shallow shell for the filling.

Step 4: Assemble the Strudel

Spread the apple filling evenly over the prepared bottom crust.

Roll out the remaining dough and carefully place it over the filling.

Pinch the edges together to seal.

Brush the top with the reserved egg white and cut 4–5 small slits to allow steam to escape during baking.

Step 5: Bake

Bake in a preheated 350°F (175°C) oven for 45–60 minutes, until the crust is deeply golden and the apple filling is bubbling through the vents.

Step 6: Glaze While Hot

Whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Immediately pour the glaze over the hot strudel, allowing it to soak into the crust slightly.

Let the strudel cool completely in the pan before slicing into squares.