Grandma’s Classic Apple Strudel Recipe for Easy Home Baking
There are some desserts that don’t just taste good — they feel like home. This classic apple strudel is one of those recipes. It’s the kind of dessert my grandma used to bake when the house was full, the oven was already warm, and everyone was waiting for something sweet to come out of it.
Unlike the traditional Austrian strudel made with delicate phyllo dough, this version uses a rich, tender shortcrust. It’s sturdy, buttery, and perfect for holding a thick, cinnamon-spiced apple filling without falling apart. This is the apple strudel you bake in a big pan, cut into generous squares, and serve to people you love.
And if you’ve ever wondered how grandma-style desserts always look so glossy and inviting, there’s a simple secret: the icing goes on while the strudel is still warm. It melts just enough to sink into the crust and create that soft, beautiful finish.
Flavor & Texture Highlights
This apple strudel has everything you want in a comforting baked dessert. The crust is tender and slightly crumbly, with a rich, buttery flavor that melts in your mouth. Inside, the apples turn soft and jammy, coated in a sweet cinnamon sauce that thickens naturally as it bakes.
Every bite gives you contrast — warm spiced apples, soft pastry, and a light vanilla glaze on top. It’s cozy, nostalgic, and perfect with a cup of coffee or tea.
Why You’ll Love This Apple Strudel
- Perfect for feeding a crowd or holiday gatherings
- Sturdy crust that holds the filling beautifully
- Simple ingredients you probably already have
- Easy to slice and serve — no fragile phyllo dough
- Old-fashioned flavor that never goes out of style
What You’ll Need to Make This Apple Strudel
This recipe uses basic pantry ingredients. The apples are the star, and the shortcrust dough keeps everything rich and satisfying.
How to Make Grandma’s Apple Strudel Step by Step
Start by preheating your oven to 350°F. Lightly grease a 10×15-inch jelly roll pan and set it aside.
In a large bowl, combine the sliced apples, sugar, flour, and cinnamon. Toss everything together until the apples are evenly coated. Let this mixture rest while you prepare the dough — this helps the apples release their juices and creates a natural sauce.
To make the crust, whisk together the flour, sugar, and salt in a large bowl. Cut in the shortening using a pastry cutter or two forks until the mixture looks like coarse crumbs.
In a measuring cup, add the egg yolks and then pour in enough water to make 1 full cup. Stir this mixture into the flour until a soft dough forms. Divide the dough into two equal portions.
Roll out the first portion of dough into a rectangle large enough to fit your pan. Press it gently into the bottom and slightly up the sides to create a base for the filling.
Spread the apple mixture evenly over the dough, including any juices in the bowl. Roll out the second portion of dough and carefully place it on top. Pinch the edges together to seal.
Brush the top with the reserved egg white and cut a few small slits to allow steam to escape. Bake for 45–60 minutes, until the crust is golden brown and the filling is bubbling.
While the strudel is still hot, whisk together the powdered sugar, milk, and vanilla. Spread the icing over the warm crust right away. Let the strudel cool completely before slicing into squares.
Frequently Asked Questions
What kind of apples work best for apple strudel?
Firm apples like Granny Smith, Honeycrisp, or Braeburn work best. They hold their shape and balance the sweetness of the filling.
Can I make this apple strudel ahead of time?
Yes. You can bake it a day in advance and store it covered at room temperature or in the refrigerator. It tastes even better the next day.
Can I freeze apple strudel?
Yes. Once fully cooled, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight and warm gently before serving.
Why do you ice the strudel while it’s hot?
This allows the glaze to melt slightly into the crust, creating a smooth, glossy finish instead of sitting stiffly on top.
Grandma’s Classic Apple Strudel
Prep Time: 25 minutes | Cook Time: 55 minutes | Total Time: 1 hour 20 minutes | Servings: 12 squares
Ingredients
Apple Filling- 6 cups apples, peeled and sliced
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 3/4 cups all-purpose flour
- 1 1/2 cups shortening
- 2 egg yolks
- Water (enough to make 1 cup with the yolks)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 egg white (for brushing)
- 1 cup powdered sugar
- 2 tablespoons milk or light cream
- 1/2 teaspoon vanilla extract
Instructions
- Heat the oven: Preheat to 350°F. Grease a 10×15-inch jelly roll pan and set aside.
- Mix the filling: In a large bowl, toss apples with sugar, flour, and cinnamon until coated. Let sit while you make the dough.
- Start the crust: In a big bowl, whisk flour, sugar, and salt.
- Cut in shortening: Use a pastry cutter (or two forks) to mix in shortening until you get coarse crumbs.
- Make the liquid mix: In a measuring cup, add egg yolks and enough water to reach 1 cup total. Mix well.
- Form the dough: Pour the yolk-water mix into the flour mixture. Stir until a dough forms (don’t overmix).
- Divide: Split dough into two equal parts.
- Bottom layer: Roll out first half into a rectangle that fits the pan. Press into the bottom and slightly up the sides.
- Add filling: Spread apple filling evenly over the bottom crust, including any juices in the bowl.
- Top layer: Roll out second half and place on top. Pinch edges to seal.
- Brush + vent: Brush with egg white. Cut a few small slits on top to release steam.
- Bake: Bake 45–60 minutes until golden brown and bubbling.
- Glaze while warm: Mix powdered sugar, milk, and vanilla. Spread over the strudel while it’s still warm.
- Cool + slice: Let cool completely, then cut into squares and serve.