Heidi Claros Recipe

My Grandma's Apple Strudel

By Heidi Claros ArmyWifey

Prep Time:
Cook Time:

My family has made this for awhile and I love it... I lost the recipe and tried another kinda like it on a magazine site but it wasn't the same... finally got the recipe again from my family and wanna post it so I never loose 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 bring's back a lot of memories to me and I wouldn't want to make it any other way....

Blue Ribbon Recipe

Notes from the Test Kitchen:
Scrummy strudel in a snap! We love both the technique and flavor found in this sweet recipe. Brew up some coffee and enjoy!


6 c
apples, peeled and sliced
1/2 c
cup flour
1 c
cup sugar
1 tsp
tsp cinnamon
3 3/4 c
1/2 tsp
1 Tbsp
1 1/2 c
2 eggs yolks plus water to equal 1 cup , reserve 1 egg white.
1 c
powdered sugar
2 Tbsp
milk or light cream approximately
1/2 tsp
vanilla extract

Directions 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.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Fruit
Regional Style: German
Hashtags: #apple, #bars, #strudel

You May Also Like:



Betty Lou Cattelona Lizcatt
Yesterday at 9:13 PM
Lelia you are making want to do the original recipe, but the pie shells are a good back up when pressed for time.
Leila Rockwell leilaroc
Yesterday at 8:48 PM
The crust on this Apple Strudel is so delicious. When I started making it I wasn't sure if it was going to work for me, but when I let it sit for a bit it was one of the best crusts I have ever rolled out. I wish you all would try it as you will be as surprised as I was and glad you did. This recipe is a keeper for me. I have posted a picture of it on here with the rest that have made it and posted their pictures. Heidi deserved her Blue Ribbon.
Lolly St John lolstjohn
Yesterday at 7:32 PM
It comes in a box. There are two rolls of pie shell. you just need to reshape it. You can press the bottom on in with your hands. The top one I needed to roll out and change the shape to a rectangle. :)
Betty Lou Cattelona Lizcatt
Yesterday at 7:20 PM
I'm surprized that one tube was enough, but I'll give it a try.
Lolly St John lolstjohn
Yesterday at 6:32 PM
I used the top and bottom rolls. I thawed and using my hands, I pressed it to the shape of my 9x13 pan. You can also roll it out with a rolling pin. :)