Traditional Apple Strudel, Grandma’s Way
Grandma’s Apple Strudel is the kind of dessert that carries memory in every layer—warm, comforting, and made to be shared.
Tender, cinnamon-spiced apples bake into a bubbling filling beneath a rich, flaky crust that feels lovingly old-fashioned and generous.
Finished with a simple vanilla glaze poured while still hot, this strudel captures the quiet magic of family kitchens, handwritten recipes, and desserts that taste like home.
Why People Will Love This Traditional Apple Strudel, Grandma’s Way Recipe
It tastes like tradition and nostalgia – This strudel captures the comforting flavors of classic home baking, evoking memories of family gatherings and time-honored desserts.
Perfect balance of tender fruit and flaky crust – Soft, cinnamon-spiced apples contrast beautifully with the rich, buttery-style crust in every bite.
Warm, cozy flavors – Cinnamon, vanilla, and baked apples create an aroma and flavor that feel deeply comforting and familiar.
Generous, crowd-pleasing portions – Baked in a large pan and sliced into squares, it’s ideal for sharing with family and guests.
Simple ingredients, deep flavor – Everyday pantry staples come together to create a dessert that tastes far more special than the effort suggests.
That irresistible glaze – The warm vanilla glaze soaking into the hot crust adds sweetness, moisture, and an indulgent finish.
Homemade and heartfelt – This is the kind of dessert that feels made with care, not rushed or commercial.
Versatile for any occasion – Perfect for holidays, potlucks, or a cozy weekend treat with coffee or tea.
Even better the next day – The flavors continue to meld as it rests, making leftovers just as enjoyable, if not more.
Key Ingredients
Fresh apples – The heart of the strudel, providing natural sweetness, gentle acidity, and a soft, juicy texture once baked. Thin slicing ensures they cook evenly and release their juices into a rich filling.
Granulated sugar – Draws out the apples’ natural moisture and sweetness, helping create that thick, syrupy filling that defines a classic strudel.
Ground cinnamon – Adds warmth and familiar spice, pairing beautifully with apples and giving the dessert its cozy, comforting aroma.
All-purpose flour – Used both in the filling and the dough, it thickens the apple juices and forms the structure of the flaky crust.
Vegetable shortening – Creates a tender, flaky crust that bakes up light and rich, with layers that hold the filling without becoming soggy.
Egg yolks – Add richness and color to the dough, contributing to a soft yet sturdy crust.
Egg white – Brushed on top to create a glossy, golden finish while helping the crust bake evenly.
Powdered sugar glaze – A simple finishing touch that melts into the hot crust, adding sweetness and tying the entire dessert together with a smooth vanilla note.
Vanilla extract – Enhances the glaze with gentle warmth and depth, rounding out the sweetness without overpowering the apples.
Expert Tips:
Choose the right apples – Use firm, slightly tart apples like Granny Smith, Honeycrisp, or a mix. They hold their shape while baking and balance the sweetness of the filling.
Slice apples thin and evenly – Uniform slices cook at the same rate, preventing some pieces from turning mushy while others stay firm.
Let the apple filling rest – Allowing the apples to sit after mixing helps release juices and lets the flour thicken them, preventing a watery filling.
Keep the dough cool but workable – If the dough feels too soft, chill it briefly. Cool dough is easier to roll and helps create a flakier crust.
Roll the dough evenly – Aim for an even thickness so the crust bakes uniformly and doesn’t turn soggy or overly crisp in spots.
Seal the edges carefully – Proper sealing keeps the filling inside and ensures the layers bake together as one cohesive strudel.
Vent the top generously – Slits allow steam to escape, preventing the crust from puffing unevenly or trapping moisture.
Bake until deeply golden – Color matters. A rich golden-brown crust signals both flavor development and proper doneness.
Glaze while hot – Pouring the glaze over the strudel straight from the oven allows it to melt slightly into the crust, creating a tender, glossy finish.
Cool completely before slicing – This gives the filling time to set, resulting in cleaner slices and better texture.
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.
Important Notes When Making Traditional Apple Strudel, Grandma’s Way
This is a rustic, home-style strudel – The dough is not meant to be paper-thin like traditional European strudel. Its charm comes from a sturdy, flaky crust that holds a generous filling.
Moisture control is essential – Apples release a lot of juice as they bake. The flour in the filling and proper venting on top are crucial to prevent a soggy bottom crust.
Shortening affects texture – Vegetable shortening creates tenderness and flakiness. Substituting butter will change the crust’s structure and may affect how it bakes.
Baking time may vary – Depending on apple variety and slice thickness, the strudel may need more or less time. Look for bubbling filling and deep golden color as visual cues.
Glazing is part of the texture – The glaze is not just decorative; applied while hot, it softens the crust slightly and adds moisture and sweetness.
Cooling is not optional – Cutting too soon will cause the filling to run. Full cooling allows the juices to thicken and set properly.
Flavor improves with rest – Like many baked apple desserts, the strudel tastes even better after sitting for several hours or overnight.
Storage affects crispness – Covered storage softens the crust. For best texture, loosely cover or reheat briefly in the oven before serving.
This recipe scales well – It’s ideal for feeding a crowd, but careful rolling and even filling distribution are important when adjusting pan size.
How to Enjoy Grandma’s Apple Strudel After Cooking
Let it cool completely before slicing
Cooling allows the apple filling to set and the juices to thicken, giving you clean slices and a balanced texture. Cutting too soon will cause the filling to run.
Slice gently with a sharp knife
Use a long, sharp knife and clean it between cuts if needed to preserve the layers of crust and filling.
Serve at room temperature or gently warmed
Apple strudel shines when served slightly warm or at room temperature, allowing the flavors of apple, cinnamon, and vanilla to fully develop.
Pair with a simple accompaniment
Enjoy it on its own, or serve with a scoop of vanilla ice cream, lightly sweetened whipped cream, or a drizzle of warm custard for extra indulgence.
Enjoy with a warm drink
This dessert pairs beautifully with coffee, tea, or hot cider, enhancing its cozy, comforting nature.
Present it family-style
Place the sliced strudel on a platter and let everyone help themselves. Its generous size and rustic look make it perfect for sharing.
Refresh leftovers if needed
If the crust softens, warm slices briefly in the oven to restore a bit of crispness without drying the filling.
Savor it slowly
Take time to enjoy the contrast between the flaky crust, tender apples, and sweet glaze—it’s a dessert meant to be appreciated, not rushed.
Enjoy the memories it brings
More than just a dessert, this strudel is about comfort, tradition, and the simple pleasure of something homemade.
Nutrition Information (per serving)
Calories: ~410 kcal | Total Fat: 22 g | Saturated Fat: 6 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 6 g | Cholesterol: 55 mg | Sodium: 320–420 mg (depending on added salt and glaze amount) | Total Carbohydrates: 50 g | Dietary Fiber: 4 g | Sugars: 28 g | Protein: 5 g
Frequently Asked Questions
What type of apples work best for this strudel?
Firm, slightly tart apples such as Granny Smith, Honeycrisp, or Braeburn are ideal. They hold their shape during baking and balance the sweetness of the filling and glaze.
Why does the recipe use flour in the apple filling?
The flour absorbs the juices released by the apples as they bake, creating a thick, syrupy filling instead of a watery one.
Can I substitute butter for the vegetable shortening in the crust?
You can, but the texture will change. Shortening creates a more tender, flaky crust, while butter adds flavor but may result in a slightly denser pastry.
Why should the glaze be poured on while the strudel is hot?
Glazing while hot allows the sugar mixture to melt slightly into the crust, adding moisture and sweetness rather than sitting on top like icing.
How long will the strudel keep after baking?
Stored covered in the refrigerator, it will keep well for up to 3–4 days. The flavor remains excellent, though the crust may soften slightly over time.
Why does the dough use egg yolks and water instead of whole eggs?
Egg yolks add richness and tenderness to the dough, while water provides moisture without making the crust tough. Using whole eggs would change the texture and structure of the crust.
How do I know when the dough is mixed enough?
The dough should come together softly without being sticky. Overmixing develops gluten and can make the crust tough, so stop mixing as soon as it holds together.
What’s the best way to transfer the rolled dough to the pan without tearing?
Roll the dough onto the rolling pin, then gently unroll it over the pan. This supports the dough and prevents stretching or tearing.
Why is venting the top crust important?
The vents allow steam from the apples to escape, preventing pressure buildup that could crack the crust or make the filling watery.
How can I tell when the strudel is fully baked?
The strudel is done when the crust is deep golden brown and the apple filling is bubbling through the vents—both are signs that the dough and filling are fully cooked.