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Grandma’s Irresistible Apple Strudel Recipe: A Classic Dessert

Name: Grandma’s Irresistible Apple Strudel Recipe: A Classic Dessert
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12 servings

calendar_today February 16, 2026 schedule 2 min read

timer

Prep

30 minutes

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Cook

50 minutes

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Rest

30 minutes

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Cool

60 minutes

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Servings

bolt

Calories

350 kcal

payments

Per Serving

2.50

A classic apple strudel recipe with a rich shortcrust pastry and a sweet, spiced apple filling, perfect for sharing.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

Apple Filling

check 6 cups apples, peeled and sliced check 1 cup sugar check ½ cup all-purpose flour check 1 teaspoon cinnamon

Shortcrust Pastry

check 3¾ cups all-purpose flour check 1½ cups shortening check 2 egg yolks (plus water to make 1 cup total) check 1 tablespoon sugar check ½ teaspoon salt check 1 reserved egg white

Icing

check 1 cup powdered sugar check 2 tablespoons milk or light cream check ½ teaspoon vanilla extract

hardware Essential Tools

01 check_circle

Large mixing bowl, pastry cutter, measuring cups and spoons, 10x15-inch jelly roll pan, rolling pin, sharp knife, small bowl for icing.

format_list_numbered Preparation

Preparing the Filling

In a large bowl, combine sliced apples, sugar, flour, and cinnamon.

Let the mixture sit for 15-20 minutes to create a syrupy glaze.

Making the Dough

Whisk together flour, salt, and sugar.

Cut in shortening with a pastry cutter until the mixture resembles coarse crumbs.

Add egg yolks and water to make 1 cup, then stir into the flour mixture until a dough forms.

Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assembling and Baking

Preheat oven to 350°F (175°C).

Roll out one portion of dough into a rectangle and press it into the bottom of a greased 10x15-inch jelly roll pan.

Spread the apple mixture evenly over the bottom crust.

Roll out the second portion of dough and place it on top. Pinch the edges together to seal.

Brush the top with the reserved egg white and cut a few slits to release steam.

Bake for 45–60 minutes, until golden brown and the filling is bubbling.

While still hot, mix powdered sugar, milk, and vanilla, then spread over the top.

Allow the strudel to cool completely before cutting into squares.

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Try These Variations

Nutty Apple Strudel

Add ½ cup of chopped walnuts or pecans to the apple filling for a nutty crunch.

Spiced Apple Strudel

Add ¼ teaspoon of ground nutmeg or cardamom to the apple filling for a warmer spice profile.

Dried Fruit Apple Strudel

Incorporate ½ cup of dried cranberries or raisins into the filling for added sweetness and chewiness.

Citrus Infused Apple Strudel

Add the zest of one lemon or orange to the apple filling for a bright, citrusy flavor.

Caramel Apple Strudel

Drizzle caramel sauce over the finished strudel for an extra touch of indulgence.

Chef's Pro Tips

Use Cold Ingredients

Ensure your shortening and water are cold to prevent the dough from becoming overworked and tough.

Don’t Overmix

Overmixing the dough develops gluten, resulting in a less tender crust. Mix only until the ingredients are just combined.

Rest the Dough

Allowing the dough to rest in the refrigerator for at least 30 minutes is crucial for a tender, flaky crust.

Evenly Distribute Filling

Ensure the apple filling is evenly distributed over the bottom crust to prevent soggy spots.

Monitor Baking Time

Keep a close eye on the strudel during the last 15 minutes of baking to prevent the crust from burning.

Storage Guide

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Room Temperature

Store cooled strudel in an airtight container at room temperature for up to 2 days.

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Refrigerator

For longer storage, store the strudel in an airtight container in the refrigerator for up to 5 days.

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Freezer

To freeze apple strudel, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Avoid These Mistakes

✕ Overmixing the Dough

Overmixing results in a tough crust. Mix only until the ingredients are just combined.

✕ Not Chilling the Dough

Skipping the chilling time can make the dough difficult to roll out and result in a less tender crust.

✕ Burning the Crust

Keep a close eye on the strudel during the last 15 minutes of baking to prevent the crust from burning.

✕ Cutting into a Warm Strudel

Cutting into a warm strudel can cause the filling to run and make it difficult to serve. Allow it to cool completely before cutting.

nutrition Nutrition Facts

Per serving: 1 square

350 kcal Calories

45g Carbohydrates

3g Protein

18g Fat

10g Saturated Fat

50mg Cholesterol

150mg Sodium

2g Fiber

25g Sugar

Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

flag Conclusion

This classic apple strudel recipe is a delightful dessert that’s perfect for any occasion. With its tender crust and flavorful apple filling, it’s sure to be a hit with family and friends. Enjoy the process of baking and the delicious results!

sell Related Topics

#apple dessert #shortcrust pastry #apple pie #fall baking #homemade dessert

Frequently Asked Questions

Can I use a different type of apple? expand_more

Yes, you can use any type of apple you prefer. However, a mix of sweet and tart apples, such as Granny Smith and Honeycrisp, will provide the best flavor.

Can I make the dough ahead of time? expand_more

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.

Can I freeze the apple strudel? expand_more

Yes, you can freeze the apple strudel. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

How do I prevent the bottom crust from getting soggy? expand_more

To prevent the bottom crust from getting soggy, make sure to let the apple filling rest for at least 15 minutes before adding it to the crust. This will allow the sugar and flour to draw out the natural juices from the apples, preventing them from making the crust soggy.

Can I use butter instead of shortening? expand_more

While shortening contributes to the signature tender texture, you can substitute with cold unsalted butter. Cut the butter into small cubes and work it into the flour mixture similarly to the shortening.

What's the best way to reheat apple strudel? expand_more

To reheat, preheat your oven to 350°F (175°C). Place the strudel on a baking sheet and bake for 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave for 30-60 seconds.

Can I use pre-made pie crust instead of making the dough from scratch? expand_more

Yes, you can use pre-made pie crust for convenience. However, the homemade shortcrust pastry provides a superior flavor and texture. If using pre-made crust, make sure to use two crusts (one for the bottom and one for the top).