My Grandma’s Apple Strudel – I remember the smell of apples, cinnamon, and warm pastry filling our home whenever she made it.

Later, my father would carry on the tradition, baking this strudel for me whenever I asked. Each bite brings back those special moments, making it one of the most meaningful recipes in my life.

This isn’t a complicated bakery-style strudel with dozens of paper-thin pastry layers. Instead, it’s a rustic, family recipe that’s been passed down through generations.

The flaky crust is tender and golden, the filling is packed with juicy apples coated in cinnamon sugar, and the simple glaze ties it all together with just the right sweetness. It’s humble, comforting, and absolutely delicious—exactly the way my grandma made it.

If you’ve been searching for a dessert that feels like home, this recipe is it.

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 plus water to equal 1 cup

1 egg white reserved for brushing

Icing/Frosting

1 cup powdered sugar

2 tablespoons milk or light cream approximately

1/2 teaspoon vanilla extract

Instructions

Step 1: Make the Apple Filling

In a large bowl, combine the sliced apples, sugar, flour, and cinnamon. Toss until all the apple slices are evenly coated. Set aside while you prepare the crust—this gives the apples time to release some of their juices.

Step 2: Prepare the Crust

In another mixing bowl, whisk together the flour, salt, and sugar. Cut in the shortening with a pastry cutter or fork until the mixture resembles coarse crumbs.

In a measuring cup, combine the two egg yolks and add enough water to reach 1 cup. Stir this into the flour mixture until a dough forms. Divide the dough in half.

Step 3: Roll Out the Bottom Crust

Roll one half of the dough into a rectangle large enough to fit a 10×15-inch jelly roll pan with sides. Carefully lay it into the pan, pressing it evenly across the bottom and slightly up the edges.

Step 4: Add the Filling

Spread the apple mixture evenly over the crust, making sure the apples are distributed well from corner to corner.

Step 5: Roll Out and Add the Top Crust

Roll out the second half of the dough into a rectangle and place it over the apple filling. Pinch or crimp the edges to seal.

Brush the top with the reserved egg white for a golden finish. Use a sharp knife to cut a few slits in the top crust to allow steam to escape while baking.

Step 6: Bake the Strudel

Bake at 350°F (175°C) for 45–60 minutes, or until the crust is golden brown and the filling is bubbly.

Step 7: Make the Icing

While the strudel bakes, mix powdered sugar, vanilla extract, and just enough milk or cream to make a thin glaze.

Step 8: Glaze the Strudel

Spread the icing over the hot crust right after removing it from the oven.

The glaze will soak slightly into the crust, adding sweetness and shine. Let cool before slicing into squares or bars.

Tips for Perfecting Grandma’s Apple Strudel

Use the Right Apples:

For the best texture and flavor, opt for apples that hold up well when baked. Varieties like Granny Smith, Honeycrisp, or Braeburn are perfect because they stay firm and don’t turn mushy in the oven. A mix of tart and sweet apples is ideal for balancing the flavors.

Don’t Overfill:

While it’s tempting to pile the apples high, be careful not to overfill the crust. This can lead to a soggy bottom or cause the filling to spill out during baking. Aim to spread the apple filling evenly, leaving a small border around the edges.

Chill the Dough:

If the dough becomes too soft and sticky while handling, chill it in the refrigerator for 15-20 minutes. This will make it easier to roll out and handle, ensuring a crisp, flaky crust.

Crimping the Edges:

For a nice presentation and to ensure the strudel stays sealed, crimp or pinch the edges of the dough firmly. This step also helps keep the filling contained while baking.

Egg Wash for a Golden Finish:

Don’t skip brushing the top crust with the reserved egg white. This gives the strudel a beautiful golden-brown finish and a slight sheen. You can even sprinkle a little sugar on top before baking for extra sweetness and a bit of crunch.

Use a Sharp Knife for Slits:

When cutting slits in the top crust, use a sharp knife to avoid tearing the dough. These slits allow steam to escape during baking, preventing the crust from becoming soggy and ensuring a flaky, crisp texture.

Let it Cool Before Serving:

After removing the strudel from the oven, allow it to cool for at least 15-20 minutes before serving. This helps the filling set, making it easier to cut into clean squares or bars.

Adjust the Glaze Consistency:

If your icing is too thick, add a little more milk or cream, one teaspoon at a time, until you reach the desired consistency. It should be thin enough to spread over the hot strudel but thick enough to stay in place.

Storage Tips for Apple Strudel

Room Temperature:

If you plan to eat the strudel within a couple of days, you can store it at room temperature. Simply cover it loosely with a clean kitchen towel or plastic wrap to keep it fresh. It will stay good for about 2-3 days.

Refrigeration:

If you need to store the strudel for a longer period, place it in an airtight container or wrap it tightly in plastic wrap and aluminum foil.

Refrigerating it helps preserve the freshness of the filling and crust for up to 5 days. Make sure to allow the strudel to cool completely before refrigerating to avoid moisture buildup.

Freezing:

Apple strudel freezes well, making it a great make-ahead dessert. To freeze, allow the strudel to cool completely, then wrap it tightly in plastic wrap and aluminum foil.

You can freeze it for up to 3 months. When ready to serve, thaw the strudel in the refrigerator overnight. To reheat, place it in the oven at 350°F (175°C) for 15-20 minutes or until warmed through. You can also slice it into individual pieces before freezing for easier portioning.

Reheating Leftovers:

If you’re reheating leftovers, avoid microwaving the strudel, as it can make the crust soggy. Instead, reheat it in the oven to maintain the flakiness of the pastry. Wrap it loosely in aluminum foil and bake at 350°F (175°C) for 10-15 minutes, or until heated through.

By following these storage and handling tips, you can enjoy your Apple Strudel days after it’s made without losing any of the deliciousness that makes it so special. Whether you’re preparing it ahead of time for a gathering or saving some for later, it will keep its charm and flavor.