Grandma’s Apple Strudel
This apple strudel is a generous, slab-style dessert that’s reminiscent of a classic “jelly roll” strudel. Unlike the ultra-thin phyllo versions, this crust is tender and flaky, thanks to the shortening and egg yolks. The secret to that nostalgic, bakery-style finish? Pouring the glaze over the strudel while it’s still hot, allowing it to sink in just enough to keep the pastry moist and flavorful.
Apple Filling
Apple Filling- Apples, peeled and sliced – 6 cups
- Granulated sugar – 1 cup
- All-purpose flour – 1/2 cup
- Ground cinnamon – 1 tsp
Flaky Crust
Flaky Crust- All-purpose flour – 3 3/4 cups
- Shortening – 1 1/2 cups
- Egg yolks + water – 2 yolks + water to equal 1 cup
- Granulated sugar – 1 tbsp
- Salt – 1/2 tsp
- Egg white (reserved) – 1
Thin Glaze
Thin Glazecontinued on the next page
