Heidi Claros Recipe

My Grandma's Apple Strudel

By Heidi Claros ArmyWifey


Rating:
Serves:
10-12
Prep Time:
Cook Time:
Method:
Bake
Comments:

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!

Ingredients

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

Directions Step-By-Step

1
Mix apple slices, sugar, 1/2 cup flour and 1 tsp cinnamon for the filling. Set aside.
2
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.
3
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.
4
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

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370 Comments

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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.
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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.
user
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. :)
user
Betty Lou Cattelona Lizcatt
Yesterday at 7:20 PM
I'm surprized that one tube was enough, but I'll give it a try.
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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. :)