My Grandma’s Apple Strudel

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Instructions

1. Prepare the Apple Filling:
In a large bowl, combine the sliced apples, 1 cup of sugar, ½ cup of flour, and cinnamon. Toss everything together until the apple slices are evenly coated. Set the bowl aside; this rest allows the apples to release their natural juices, which will create a perfect, not-too-runny filling.

2. Make the Crust Dough:
In a separate large bowl, whisk together the 3 ¾ cups of flour, 1 tablespoon of sugar, and salt. Using a pastry cutter or two forks, cut the shortening into the flour mixture until it resembles coarse crumbs.

In a liquid measuring cup, place the two egg yolks and add enough cold water until the total volume reaches the 1-cup line. Stir this liquid into the flour mixture until a cohesive dough forms.

3. Assemble the Strudel:

  • Preheat your oven to 350°F (175°C).

  • Divide the dough into two equal halves. On a floured surface, roll the first half into a rectangle large enough to fit a 10×15-inch jelly roll pan.

  • Carefully transfer the dough to the pan, gently pressing it into the bottom and slightly up the sides.

  • Spread the prepared apple filling evenly over the bottom crust.

4. Add the Top Crust and Bake:

  • Roll out the second half of the dough into another rectangle and place it over the apple filling.

  • Crimp the edges of the top and bottom crusts together to seal. Using a sharp knife, cut a few small slits in the top crust to let steam escape.

  • For a beautiful, golden-brown finish, gently brush the entire top crust with the beaten egg white.

5. Bake to Perfection:
Bake for 45 to 60 minutes, or until the crust is a deep golden brown and the filling is bubbly around the edges.

6. Glaze and Serve:
While the strudel bakes, whisk the powdered sugar, vanilla, and milk together until smooth. The glaze should be thin enough to drizzle.
As soon as the strudel comes out of the oven, drizzle the glaze evenly over the hot crust. Let it cool completely in the pan before slicing into squares.

Grandma’s Pro-Tips for the Best Strudel

  • Apple Choice is Key: Tart apples like Granny Smith hold their shape and balance the sweetness perfectly.

  • Uniform Slices: Try to slice your apples to a consistent thickness for even cooking.

  • Don’t Skip the Egg Wash: Brushing with egg white is her secret for a glossy, picture-perfect crust.

  • Glaze While Hot: Applying the glaze to the hot strudel lets it melt slightly into the crust, creating a wonderful flavor and texture.

  • The Ultimate Pairing: Serve it slightly warm with a scoop of vanilla ice cream for a truly unforgettable treat

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