There is something timeless about a traditional apple strudel made the old-fashioned way. This recipe captures the comforting flavors and textures many remember from a grandmother’s kitchen: tender spiced apples, a rich flaky crust, and a delicate vanilla glaze poured on while the pastry is still warm. It is a satisfying dessert that feels special yet familiar, perfect for family gatherings, holidays, or a cozy weekend bake.
Ingredients
Apple Filling
- Apples, peeled and thinly sliced – 6 cups (about 750 g)
- Granulated sugar – 1 cup (200 g)
- All-purpose flour – 1/2 cup (60 g)
- Ground cinnamon – 1 teaspoon
Flaky Crust
- All-purpose flour – 3 3/4 cups (470 g)
- Shortening – 1 1/2 cups (300 g)
- Egg yolks – 2 large
- Water – enough to make a total of 1 cup (240 ml) with the yolks
- Granulated sugar – 1 tablespoon (12 g)
- Salt – 1/2 teaspoon
- Egg white – 1, reserved for brushing
Thin Glaze
- Powdered sugar – 1 cup (120 g)
- Milk or light cream – 2 tablespoons (30 ml)
- Vanilla extract – 1/2 teaspoon
Instructions
Step 1: Macerate the Apples
Place the sliced apples in a large bowl. Add the granulated sugar, flour, and ground cinnamon. Toss well until the apples are evenly coated. Set aside while preparing the dough. This resting time allows the apples to release their juices, which will thicken during baking and create a rich, jam-like filling.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together the flour, salt, and sugar. Cut in the shortening using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
In a measuring cup, combine the egg yolks and enough water to equal 1 cup. Add this mixture to the flour and stir until a soft dough forms. Divide the dough into two equal portions.
Step 3: Create the Bottom Layer
Roll out one portion of dough on a lightly floured surface into a large rectangle. Carefully transfer it to a 10 × 15-inch (25 × 38 cm) jelly roll pan. Press the dough gently into the corners and slightly up the sides to form a shallow crust that will hold the apple filling.
Step 4: Fill and Top
Spread the prepared apple filling evenly over the bottom crust. Roll out the second portion of dough and place it over the apples. Pinch and seal the edges together. Brush the top evenly 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 oven at 350°F (180°C) for 45–60 minutes, or until the crust is deep golden brown and the apple juices are bubbling through the vents.
Step 6: Apply the Hot Glaze
While the strudel is baking, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Pour the glaze over the strudel immediately after removing it from the oven. Allow the pastry to cool completely in the pan before slicing into squares and serving.
Time, Servings, and Nutrition
- Prep Time: 30 minutes
- Bake Time: 45–60 minutes
- Total Time: About 1 hour 30 minutes
- Servings: 12 pieces
- Nutrition (per serving, approximate):
Calories 420, Carbohydrates 52 g, Fat 22 g, Protein 4 g
Why This Recipe Is So Good
This traditional apple strudel combines simple ingredients into a deeply satisfying dessert. Apples provide natural sweetness and fiber, while cinnamon adds warmth and depth. The homemade crust creates a tender yet flaky texture that elevates this recipe beyond store-bought versions, making it a comforting and nostalgic treat worth baking from scratch.