This traditional apple strudel brings all the warmth and nostalgia of Grandma’s kitchen straight to your table. Unlike the ultra-thin phyllo-style versions, this recipe uses a tender, flaky crust made with shortening and egg yolks, giving it that bakery-fresh texture. The magic touch? A simple glaze poured over the strudel while it’s still warm, keeping every bite moist, sweet, and utterly irresistible.
Ingredients
Apple Filling
| Ingredient | Quantity |
|---|---|
| Apples, peeled and sliced | 6 cups |
| Granulated sugar | 1 cup |
| All-purpose flour | ½ cup |
| Ground cinnamon | 1 tsp |
Flaky Crust
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 ¾ cups |
| Shortening | 1 ½ cups |
| Egg yolks + water | 2 yolks + water to equal 1 cup |
| Granulated sugar | 1 tbsp |
| Salt | ½ tsp |
| Egg white (reserved) | 1 |
Thin Glaze
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 1 cup |
| Milk or light cream | 2 tbsp |
| Vanilla extract | ½ tsp |
Instructions
Step 1: Macerate the Apples
In a large bowl, combine the sliced apples with sugar, flour, and cinnamon. Let them sit while you prepare the dough. The flour helps absorb juices and creates a rich, jam-like filling during baking.
Step 2: Prepare the Dough
In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. In a separate measuring cup, mix the egg yolks with enough water to total 1 cup. Stir this into the flour mixture until a dough forms. Divide the dough into two equal portions.
Step 3: Form the Bottom Layer
Roll one portion of the dough into a large rectangle. Place it in a 10×15-inch jelly roll pan, pressing it into the corners and slightly up the sides to create a “basket” for the apple filling.
Step 4: Add the Filling and Top Layer
Spread the apple mixture evenly over the bottom layer. Roll out the second portion of dough and lay it on top. Pinch the edges together, brush with the reserved egg white, and cut 4–5 slits on top to let steam escape.
Step 5: Bake
Bake in a preheated 350°F oven for 45–60 minutes, until the crust turns deep golden and apple juices bubble through the vents.
Step 6: Glaze While Hot
Whisk together the powdered sugar, milk, and vanilla. Pour the glaze over the strudel immediately after baking. Let it cool completely in the pan before cutting into squares.
This apple strudel delivers a perfect balance of flaky pastry and sweet, spiced apple filling—a timeless dessert that feels like home in every bite.
