Grandma’s Classic Apple Strudel Recipe
Nothing says comfort like the warm, spiced aroma of a homemade apple strudel. This classic recipe, inspired by Grandma’s kitchen, brings together tender apples, a perfectly flaky crust, and a sweet icing that will remind you of cherished family gatherings. With a buttery crust and deliciously spiced apple filling, this apple strudel is sure to be a favorite treat for fall or holiday gatherings.
Let’s dive into this traditional apple strudel recipe that combines the best of simplicity and flavor, creating a dessert that’s as satisfying to make as it is to eat.
Grandma’s Classic Apple Strudel Recipe
Ingredients for My Grandma’s Apple Strudel
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 (reserve 1 egg white for brushing)
Icing/Frosting
- 1 cup powdered sugar
- 2 tablespoons milk or light cream (approximately)
- 1/2 teaspoon vanilla extract
Instructions for Making Grandma’s Apple Strudel
Step 1: Prepare the Apple Filling
- Mix the Ingredients: In a large bowl, combine the sliced apples, 1 cup of sugar, 1/2 cup of all-purpose flour, and 1 teaspoon of cinnamon. Mix well to ensure the apples are evenly coated with the sugar and cinnamon mixture.
- Set Aside: Let the filling sit for a few minutes. This allows the flavors to meld and the sugar to draw out the juices from the apples.
Step 2: Make the Crust
- Combine Dry Ingredients: In a large mixing bowl, combine 3 3/4 cups of all-purpose flour, 1/2 teaspoon of salt, and 1 tablespoon of sugar.
- Add the Shortening: Cut in the shortening until the mixture resembles coarse crumbs.
- Add Egg Yolks and Water: In a measuring cup, combine 2 egg yolks with enough water to make a total of 1 cup. Stir this into the flour mixture until a dough forms.
- Divide the Dough: Separate the dough into two equal portions, one for the bottom crust and one for the top.
Step 3: Assemble the Strudel
- Roll Out the Bottom Crust: Roll out one portion of the dough to fit the size of a 10×15-inch jelly roll pan (with sides). Carefully transfer it to the pan, pressing it gently to cover the bottom and sides.
- Add the Apple Filling: Spread the apple mixture evenly over the bottom crust, creating a thick layer of apple filling.
Step 4: Add the Top Crust
- Roll Out the Top Crust: Roll out the second portion of dough to fit over the apple filling.
- Cover the Filling: Place the top crust over the apples, ensuring the edges are sealed to keep the filling in place.
Step 5: Brush and Bake
- Brush with Egg White: Lightly beat the reserved egg white and brush it over the top crust. This will give the crust a lovely golden color and slight sheen.
- Make Slits for Venting: Use a knife to cut a few small slits in the top crust to allow steam to escape while baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the strudel for 45-60 minutes, or until the crust is golden brown and the filling is bubbly.
Step 6: Prepare and Add the Icing
- Make the Icing: In a small bowl, mix 1 cup powdered sugar with 1/2 teaspoon vanilla extract and enough milk or cream (about 2 tablespoons) to create a thin, pourable frosting.
- Apply the Icing: While the strudel is still warm, spread the icing over the top crust. The warmth will allow the icing to spread easily and seep into the crust, adding a touch of sweetness.
Tips for the Perfect Apple Strudel
Choose the Right Apples
For the best apple strudel, use apples that hold up well during baking, such as Granny Smith or Honeycrisp. These varieties provide a nice balance of sweetness and tartness.
Roll the Dough Evenly
Rolling the dough to an even thickness ensures that both the bottom and top crust bake evenly. A too-thick bottom crust might not bake through, while a too-thin crust could become overly crisp.
Use the Right Amount of Liquid in the Icing
Add milk or cream to the powdered sugar slowly, a little at a time. The icing should be thin enough to drizzle but not so thin that it runs off the strudel.
Let the Strudel Cool Slightly Before Serving
Allowing the strudel to rest for about 10 minutes after baking will help the filling to set, making it easier to slice and serve.
Frequently Asked Questions
Can I Use Puff Pastry Instead of Homemade Crust?
Yes, you can use store-bought puff pastry to save time. However, the homemade crust gives this recipe a rustic charm and traditional flavor.
How Long Does Apple Strudel Stay Fresh?
Apple strudel can be stored in an airtight container at room temperature for up to 2 days. To keep it longer, store it in the refrigerator for up to 5 days, although the crust may soften.
Can I Freeze Apple Strudel?
Yes, you can freeze baked apple strudel. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and warm it up before serving.
Can I Add Other Ingredients to the Filling?
Absolutely! You can add raisins, chopped nuts, or a splash of lemon juice for extra flavor. Just be sure to adjust the sugar if you add tart ingredients like lemon juice.
What’s the Best Way to Reheat Apple Strudel?
For the best texture, reheat apple strudel in the oven at 325°F for 10-15 minutes, or until warm. Avoid the microwave as it may make the crust soggy.
This recipe for Grandma’s apple strudel is a delightful way to savor a nostalgic, homemade dessert with minimal ingredients and maximum flavor. The perfect treat to share, it brings a touch of tradition to your table, making every bite a warm memory.