My Grandma's Apple Strudel

My family has made this for a while and I love it. I lost the recipe and tried another kinda like it, but it wasnt the same. Finally got the recipe again from my family and want to post it so I never lose it again. Hope you enjoy. Feel free to add your own pics and give feedback. This is my Grandma's recipe passed down & I am sorry I do not make it any other way because this is the way I like it. My father before he passed away would make this for me a lot! It brings back a lot of memories to me and I wouldn't want to make it any other way.

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Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 1

vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian

Carbohydrate 10.274 g
Cholesterol 0 mg
Fat 0.11 g
Fiber 1.87000005245209 g
Protein 1.21 g
Saturated Fat 0.0462 g
Serving Size 1 1 Recipe (110g)
Sodium 4.4 mg
Sugar 8.40399994754791 g
Trans Fat 0.0308 g
Calories 44 calories

desserts

Step-by-step

Mix apple slices, sugar, 1/2 cup flour and 1 tsp cinnamon for the filling. Set aside.
Mix the remaining ingredients as pie crust, reserve 1 egg white. Divide dough in two pieces. Roll out 1/2 of the dough to fit a 10x15 inch jelly roll pan with sides.
Cover with apple mixture. Roll out top crust. Cover with top crust. Brush top with egg white. Slit crust. Bake at 350 for 45-60 min.
Mix 1 cup powdered sugar and 1/2 tsp vanilla with enough cream or milk to make thin frosting. Mix well and spread over hot crust.

Most bakers fail when substituting fats in pastry by assuming butter and shortening behave identically at room temperature. Shortening lacks water content and melts at a higher temperature than butter, which prevents gluten networks from developing too rapidly and yields a flakier crumb. Cold liquid incorporation remains critical when mixing egg yolks and water to total one cup, because keeping the fat solid guarantees steam pockets during the forty-five to sixty minute bake at 350 degrees Fahrenheit. Dietary adjustments require careful thought here; replacing shortening with plant-based margarine introduces excess water, which toughens the pastry unless flour quantities are increased by roughly ten percent. Slicing apples uniformly ensures even moisture release into the surrounding half-cup of flour and sugar mixture. Piercing the top crust with slits allows internal steam to escape, preventing the pastry from blistering or cracking unevenly. Visual cues replace thermometers entirely when judging doneness in this format. Look for a deep golden-brown hue across the surface and bubbling juices visible through the vent slits. Spreading the powdered sugar, vanilla, and milk glaze over the pastry while it remains piping hot allows the icing to absorb slightly into the top crust, creating a semi-translucent glaze rather than a hard shell. Cool the baked pastry completely on a wire rack before attempting to slice, allowing the starch molecules in the filling to retrograde and set fully.

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My Grandma's Apple Strudel

Ingredients

Nutrition facts

Step-by-step