Introduction

Some desserts don’t just satisfy a sweet tooth — they carry memories. Grandma’s Apple Strudel is one of those recipes that instantly transports you to a warm kitchen, where the smell of baked apples and cinnamon fills the air and time seems to slow down. It’s the kind of dessert that feels familiar even the first time you make it.

Unlike delicate, paper-thin phyllo strudels, this version is hearty and comforting. The crust is tender and flaky, closer to a classic jelly-roll pastry, making it easier to work with and perfect for home bakers. It’s generous, rustic, and unapologetically old-school — just the way grandma liked it.

What truly sets this apple strudel apart is the glaze. Poured over the pastry while it’s still hot, it melts into the crust, creating that nostalgic bakery-style finish that stays moist and flavorful for days. This is comfort food baking at its finest.

 

What You’ll Need

Apple Filling

• Apples, peeled and sliced – 6 cups
• Granulated sugar – 1 cup
• All-purpose flour – ½ cup
• Ground cinnamon – 1 tsp

Flaky Crust

• All-purpose flour – 3¾ cups
• Shortening – 1½ cups
• Egg yolks + water – 2 yolks plus water to equal 1 cup
• Granulated sugar – 1 tbsp
• Salt – ½ tsp
• Egg white (reserved) – 1

Thin Glaze

• Powdered sugar – 1 cup
• Milk or light cream – 2 tbsp
• Vanilla extract – ½ tsp

 

How to Make Grandma’s Apple Strudel

Step 1: Macerate the Apples

In a large bowl, toss the sliced apples with granulated sugar, flour, and cinnamon. Set aside while preparing the dough. This step allows the apples to release their juices, which combine with the flour to create a thick, jam-like filling during baking.

Step 2: Prepare the Dough

Whisk together the flour, salt, and sugar. Cut in the shortening until the mixture resembles coarse crumbs. In a measuring cup, mix the egg yolks with enough water to equal 1 cup. Stir into the flour mixture until a soft dough forms. Divide the dough into two equal portions.

Step 3: Create the Bottom Layer

Roll one portion of dough into a large rectangle. Fit it into a greased 10×15-inch jelly roll pan, pressing gently into the corners and slightly up the sides to form a sturdy base.

Step 4: Fill and Top

Spread the apple filling evenly over the crust. Roll out the second dough portion and place it over the apples. Pinch the edges to seal. Brush the top with the reserved egg white and cut 4–5 small slits to allow steam to escape.

Step 5: Bake

Bake at 350°F (175°C) for 45–60 minutes, until the crust is deeply golden and the apple juices bubble through the vents.

Step 6: Glaze While Hot

Whisk together powdered sugar, milk, and vanilla. Pour the glaze over the strudel immediately after removing it from the oven. Let cool completely before slicing into squares.

 

Why You’ll Love This Recipe

• Easy to make with simple pantry ingredients
• No phyllo dough required — beginner-friendly
• Rich, flaky crust with tender apple filling
• Bakery-style glaze locks in moisture
• Perfect for family gatherings and holidays

 

Tips for Best Results

• Use a mix of tart and sweet apples for balanced flavor
• Don’t skip glazing while hot — it’s the secret step
• Let the strudel cool fully before slicing for clean cuts
• Line the pan with parchment for easier removal

 

Variations

• Add chopped walnuts or pecans to the filling
• Swap cinnamon for apple pie spice
• Drizzle with caramel instead of glaze
• Add raisins for a classic touch

 

Substitutions

• Butter can replace shortening, though the crust will be slightly firmer
• Plant-based milk works well in the glaze
• Pears can replace apples for a different fruit strudel

 

Frequently Asked Questions

1. What apples work best for strudel?
Granny Smith, Honeycrisp, or a mix of both.

2. Can I make this ahead of time?
Yes, it stores beautifully for several days.

3. Does it need refrigeration?
Only after 2 days at room temperature.

4. Can I freeze apple strudel?
Yes, freeze unglazed or fully cooled.

5. Why is my crust tough?
Overworking the dough can cause toughness.

6. Can I reduce the sugar?
Yes, especially if your apples are sweet.

7. Should I peel the apples?
Yes, for the best texture.

8. Can I double the recipe?
Absolutely — use a larger sheet pan.

9. What’s the best way to reheat it?
Warm briefly in the oven at low heat.

10. Is this a traditional strudel?
It’s an American bakery-style classic.

 

How to Serve

Serve warm or at room temperature, plain or with a scoop of vanilla ice cream. It pairs beautifully with coffee, tea, or as a comforting family dessert after dinner.

Make Ahead & Storage

• Make Ahead: Bake a day in advance and glaze fresh
• Storage: Cover tightly at room temperature up to 2 days
• Freezing: Freeze slices up to 2 months

 

Final Thoughts

Grandma’s Apple Strudel is more than just a dessert — it’s a reminder that the simplest recipes often leave the strongest impressions. With its flaky crust, cozy apple filling, and irresistible glaze, this timeless treat deserves a permanent place in your baking rotation.