Some recipes are more than just a list of ingredients and steps—they’re heirlooms. They carry with them stories, love, and memories of family moments spent together in the kitchen. For me, that recipe is my grandma’s apple strudel.
I remember the smell of apples, cinnamon, and warm pastry filling our home whenever she made it. Later, my father would carry on the tradition, baking this strudel for me whenever I asked. Each bite brings back those special moments, making it one of the most meaningful recipes in my life.
This isn’t a complicated bakery-style strudel with dozens of paper-thin pastry layers. Instead, it’s a rustic, family recipe that’s been passed down through generations. The flaky crust is tender and golden, the filling is packed with juicy apples coated in cinnamon sugar, and the simple glaze ties it all together with just the right sweetness. It’s humble, comforting, and absolutely delicious—exactly the way my grandma made it.
If you’ve been searching for a dessert that feels like home, this recipe is it.
Why You’ll Love This Apple Strudel
- Family Favorite: A time-tested recipe passed down through generations.
- Simple Ingredients: Nothing fancy, just pantry staples and fresh apples.
- Perfect Balance: Sweet, tart apples inside a golden, flaky crust.
- Nostalgic Comfort: Brings warmth and memories of family gatherings.
- Crowd Pleaser: Serves 10–12, making it great for holidays or potlucks.
Ingredients
Apple Filling
- 6 cups apples, peeled and sliced
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
Crust
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups shortening
- 2 egg yolks plus water to equal 1 cup
- 1 egg white (reserved for brushing)
Icing/Frosting
- 1 cup powdered sugar
- 2 tablespoons milk or light cream (approximately)
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Make the Apple Filling
In a large bowl, combine the sliced apples, sugar, flour, and cinnamon. Toss until all the apple slices are evenly coated. Set aside while you prepare the crust—this gives the apples time to release some of their juices.
Step 2: Prepare the Crust
In another mixing bowl, whisk together the flour, salt, and sugar. Cut in the shortening with a pastry cutter or fork until the mixture resembles coarse crumbs. In a measuring cup, combine the two egg yolks and add enough water to reach 1 cup. Stir this into the flour mixture until a dough forms. Divide the dough in half.
Step 3: Roll Out the Bottom Crust
Roll one half of the dough into a rectangle large enough to fit a 10×15-inch jelly roll pan with sides. Carefully lay it into the pan, pressing it evenly across the bottom and slightly up the edges.
Step 4: Add the Filling
Spread the apple mixture evenly over the crust, making sure the apples are distributed well from corner to corner.
Step 5: Roll Out and Add the Top Crust
Roll out the second half of the dough into a rectangle and place it over the apple filling. Pinch or crimp the edges to seal. Brush the top with the reserved egg white for a golden finish. Use a sharp knife to cut a few slits in the top crust to allow steam to escape while baking.
Step 6: Bake the Strudel
Bake at 350°F (175°C) for 45–60 minutes, or until the crust is golden brown and the filling is bubbly.
Step 7: Make the Icing
While the strudel bakes, mix powdered sugar, vanilla extract, and just enough milk or cream to make a thin glaze.
Step 8: Glaze the Strudel
Spread the icing over the hot crust right after removing it from the oven. The glaze will soak slightly into the crust, adding sweetness and shine. Let cool before slicing into squares or bars.
Tips for Success
- Use Tart Apples: Granny Smiths, Honeycrisp, or Jonathan apples balance sweetness with tartness.
- Don’t Skip the Egg White: It gives the top crust a beautiful golden sheen.
- Slice Evenly: Cut apples to uniform thickness for even baking.
- Glaze While Hot: This ensures the icing melts slightly into the crust.
- Serve Warm: It tastes incredible slightly warm with a scoop of vanilla ice cream.
Variations
- Nutty Addition: Add chopped walnuts or pecans to the filling.
- Raisin Lovers: Toss a handful of raisins with the apples for extra sweetness.
- Spice Twist: Add nutmeg or allspice for deeper flavor.
- Caramel Drizzle: Swap the simple glaze for caramel sauce.
- Mini Strudels: Make smaller portions by dividing the dough and filling into hand-held pastries.
What to Serve With Apple Strudel
This strudel is perfect on its own, but you can elevate it even further with these pairings:
- A scoop of vanilla ice cream
- Whipped cream
- A drizzle of caramel or chocolate sauce
- Hot coffee or spiced tea
Make Ahead & Storage
- Make Ahead: Prepare the dough and filling in advance. Store the dough in the fridge for up to 2 days.
- Refrigeration: Leftovers keep well in the fridge for up to 4 days.
- Reheating: Warm slices in the oven at 300°F for 10 minutes.
- Freezing: Bake, cool, and slice into portions. Freeze individually wrapped pieces for up to 2 months.
Frequently Asked Questions
Can I use store-bought pie crust?
Yes, but homemade is worth the effort—it’s flakier and more flavorful.
What apples work best?
Tart varieties like Granny Smith are ideal, but you can mix sweet and tart apples for balance.
Do I need a jelly roll pan?
Yes, the raised sides keep the filling contained. If you don’t have one, use a rimmed baking sheet.
Can I double the recipe?
Absolutely! Perfect for large family gatherings.
Why glaze the strudel while hot?
It helps the icing melt slightly into the crust, creating a glossy finish that sets beautifully.
Final Thoughts
This recipe is more than just dessert—it’s a piece of family history. Every time I bake my grandma’s apple strudel, I’m reminded of afternoons in her kitchen, the joy of sharing food with loved ones, and the traditions that keep family recipes alive.
It’s a simple dessert, made from basic ingredients, but the result is magical. A flaky crust, tender apples, warm spices, and a sweet glaze come together in a way that feels comforting and nostalgic.
Whether you’re making it for a holiday table, a casual potluck, or just a cozy family dessert, this apple strudel delivers. Try it once, and it may become part of your family’s traditions too.
My Grandma’s Apple Strudel
Ingredients
Apple Filling
- 6 cups apples peeled and sliced
- 1/2 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon cinnamon
Crust
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups shortening
- 2 egg yolks plus water to equal 1 cup
- 1 egg white reserved for brushing
Icing/Frosting
- 1 cup powdered sugar
- 2 tablespoons milk or light cream approximately
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Make the Apple Filling
- In a large bowl, combine the sliced apples, sugar, flour, and cinnamon. Toss until all the apple slices are evenly coated. Set aside while you prepare the crust—this gives the apples time to release some of their juices.
Step 2: Prepare the Crust
- In another mixing bowl, whisk together the flour, salt, and sugar. Cut in the shortening with a pastry cutter or fork until the mixture resembles coarse crumbs. In a measuring cup, combine the two egg yolks and add enough water to reach 1 cup. Stir this into the flour mixture until a dough forms. Divide the dough in half.
Step 3: Roll Out the Bottom Crust
- Roll one half of the dough into a rectangle large enough to fit a 10×15-inch jelly roll pan with sides. Carefully lay it into the pan, pressing it evenly across the bottom and slightly up the edges.
Step 4: Add the Filling
- Spread the apple mixture evenly over the crust, making sure the apples are distributed well from corner to corner.
Step 5: Roll Out and Add the Top Crust
- Roll out the second half of the dough into a rectangle and place it over the apple filling. Pinch or crimp the edges to seal. Brush the top with the reserved egg white for a golden finish. Use a sharp knife to cut a few slits in the top crust to allow steam to escape while baking.
Step 6: Bake the Strudel
- Bake at 350°F (175°C) for 45–60 minutes, or until the crust is golden brown and the filling is bubbly.
Step 7: Make the Icing
- While the strudel bakes, mix powdered sugar, vanilla extract, and just enough milk or cream to make a thin glaze.
Step 8: Glaze the Strudel
- Spread the icing over the hot crust right after removing it from the oven. The glaze will soak slightly into the crust, adding sweetness and shine. Let cool before slicing into squares or bars.
Leave a Comment