This isn't a delicate, paper-thin strudel. This is the kind my grandmother made—a hearty, generous slab dessert that fills the whole house with the scent of cinnamon and baked apples. Think of it as a cross between a classic jelly roll and a tender, flaky pie, all baked in a single pan. The secret to its nostalgic, bakery-style finish is pouring the sweet glaze on while it's still hot, so it sinks in just enough to keep the crust perfectly moist and flavorful.
Yields: One 10x15-inch slab
Prep time: 30 minutes
Bake time: 45-60 minutes
For the Apple Filling:
6 cups apples, peeled, cored, and thinly sliced (about 5-6 medium apples, such as Granny Smith or Honeycrisp)
1 cup granulated sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
For the Flaky Crust:
3 ¾ cups all-purpose flour
1 ½ cups vegetable shortening
2 large egg yolks
Cold water
1 tablespoon granulated sugar
½ teaspoon salt
1 large egg white, lightly beaten (for brushing)
For the Thin Glaze:
1 cup powdered sugar
2 tablespoons milk or light cream
½ teaspoon vanilla extract
Instructions
1. Get the Apples Ready
In a large bowl, combine the sliced apples, 1 cup of sugar, ½ cup of flour, and cinnamon. Toss everything together until the apples are well coated. Set this aside. As it sits, the sugar will draw out the apple juices, and the flour will help create a wonderfully thick, jam-like filling as it bakes.
2. Make the Dough
In a separate large bowl, whisk together the 3 ¾ cups of flour, salt, and 1 tablespoon of sugar. Add the shortening and, using a pastry blender or your fingertips, cut it into the flour until the mixture looks like coarse meal with pea-sized crumbs.
In a liquid measuring cup, lightly beat the two egg yolks, then add enough cold water to reach the 1-cup line. Stir to combine. Pour this into the flour mixture and stir with a fork just until a shaggy dough comes together. Turn it out onto a lightly floured surface and gently knead it a few times, just until it holds together. Divide the dough into two equal balls.
3. Assemble the Bottom Crust
Preheat your oven to 350°F (175°C). On a lightly floured piece of parchment paper or a floured surface, roll out one ball of dough into a large rectangle, about 12x17 inches. Carefully transfer it to a 10x15-inch jelly roll pan, gently pressing it into the bottom and about ½ inch up the sides to create a "basket" for the filling.
4. Fill and Top
Spread the prepared apple filling evenly over the bottom crust. Roll out the second ball of dough to a similar-sized rectangle and gently drape it over the apples. Pinch the top and bottom crusts together all around the edge to seal. Trim away any excess dough if needed. Brush the entire surface of the top crust with the beaten egg white, then use a sharp knife to cut 4-5 slits in the top to allow steam to escape.
5. Bake
Place the pan in the preheated oven and bake for 45 to 60 minutes, or until the crust is a deep, beautiful golden brown and you can see the apple juices bubbling up through the slits.
6. The Finishing Touch (While It's Hot!)
While the strudel bakes, make the glaze by whisking together the powdered sugar, milk, and vanilla until smooth.
The moment you pull the strudel out of the oven, immediately drizzle or pour the glaze evenly over the hot crust. The heat will help it soak in just a little, creating that perfect, slightly crisp, and tender top. Let the strudel cool completely in the pan on a wire rack before slicing it into squares and serving.
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