About This Recipe

I remember the smell of apples, cinnamon, and warm pastry filling our home whenever my grandma made this strudel. Later, my father carried on the tradition, baking it for me whenever I asked. Each bite brings back those special memories, making this one of the most meaningful recipes in my life.

This version isn’t a fancy bakery-style strudel with dozens of layers. Instead, it’s rustic and comforting, with a tender golden crust, juicy cinnamon apples, and a simple glaze that ties everything together.

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 + water to equal 1 cup
• 1 egg white (for brushing)

Icing/Glaze

• 1 cup powdered sugar
• 2 tablespoons milk or light cream
• 1/2 teaspoon vanilla extract

Instructions

1. Make the Apple Filling: In a bowl, combine apples, sugar, flour, and cinnamon. Toss to coat and let sit while preparing the crust.
2. Prepare the Crust: Mix flour, salt, and sugar. Cut in shortening until crumbly. In a cup, combine egg yolks and enough water to make 1 cup. Stir into flour mixture until dough forms. Divide dough in half.
3. Roll Out Bottom Crust: Roll one half into a rectangle to fit a 10×15-inch jelly roll pan. Press into pan and slightly up edges.
4. Add the Filling: Spread apple mixture evenly over crust.
5. Top Crust: Roll out second half of dough, place over filling, and seal edges. Brush with egg white and cut slits for steam.
6. Bake: Bake at 350°F (175°C) for 45–60 minutes until golden and bubbly.
7. Make the Glaze: Mix powdered sugar, milk, and vanilla until smooth.
8. Finish: Spread glaze over hot crust after baking. Let cool, slice, and enjoy.