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

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Betty Lou Cattelona Lizcatt
Oct 5, 2014
Charlene, many comments and confusion about the eggs, is it 2 egg yolks, and l egg white with the water, and the second egg white for brushing the tops???
Charlene Lenart mamachar1
Oct 5, 2014
WOW! I just made and put these in the oven. I have to say, the crust was so easy to make and rolled out sooooooo good! No tears, nice and tender. Cant wait to test the finished product. Im betting this will be a keeper for sure!!
Betty Lou Cattelona Lizcatt
Aug 14, 2014
I would think that using fruit would require making a filling, otherwise, they'll be too wet for the dough. Did you do anything with the berries before putting them on the dough?
Kathleen Nicholson Kathianne
Aug 14, 2014
What a great idea,Leialoha!!! Think I'll try it with blackberries. Thanks!
Betty Lou Cattelona Lizcatt
Aug 14, 2014
So good to know about the crust, I haven't made this yet, but it's right up there on my to do list.