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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372 Comments

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Betty Lou Cattelona Lizcatt
May 10, 2015
Debbie you are talking the real strudel, that is a labor of love and takes all day. This is lots easier and looks really good. I'm anxious to do it, just have not have the right day.
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Debbie White RottyRoxy
May 10, 2015
This recipe, thought I'm certain tastes good, isn't even CLOSE to my Grandma's authentic Strudel recipe. She would make her own flaky filo like dough and stretch an 8" ball across a 50" table, fill it with apples, cinnamon and nuts, roll it up and had to bake it in 2 ovens. It was HUGE!
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Betty Lou Cattelona Lizcatt
May 5, 2015
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
May 5, 2015
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.
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Lolly St John lolstjohn
May 5, 2015
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. :)