My Grandma’s Apple Strudel Recipe

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My Grandma’s Apple Strudel Recipe: A Slice of Tradition

There are desserts you bake because you want something sweet—and then there are desserts you bake because you want to feel something. This apple strudel belongs to the second kind.

Every time I make it, I’m back in my grandmother’s kitchen, watching her stretch dough so thin it looked like lace, listening to the quiet hum of the house on a Sunday afternoon. No recipe card. No measurements written down. Just instinct, patience, and the belief that food made slowly tastes better.

Her apple strudel wasn’t flashy. It didn’t need sauces or decorations. It relied on contrast: shatteringly crisp pastry wrapped around tender apples perfumed with cinnamon and lemon. It tasted like comfort, history, and care—all rolled into one golden loaf.

This is that recipe, written down at last.

Why You’ll Love This Recipe

• Classic, old-world apple strudel made from scratch
• Ultra-thin, flaky pastry with a crisp bite
• Juicy apple filling that’s fragrant, not overly sweet
• Perfect balance of tart apples, warm spice, and buttery crunch
• A timeless dessert that feels special yet deeply comforting
• Ideal for holidays, family gatherings, or quiet weekends

Ingredients

For the Strudel Dough

• 2 cups all-purpose flour
• Pinch of salt
• 2 tablespoons vegetable oil
• ¾ cup lukewarm water

For the Apple Filling

• 6 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced
• ½ cup granulated sugar
• ½ cup raisins (optional but traditional)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Juice of ½ lemon
• ½ cup breadcrumbs, lightly toasted in butter
• ¼ cup chopped walnuts (optional)

For Finishing

• 3 tablespoons unsalted butter, melted
• Powdered sugar, for dusting

Equipment Needed

• Large mixing bowl
• Clean tablecloth or large kitchen towel
• Rolling pin
• Pastry brush
• Baking sheet
• Sharp knife

Step-by-Step Instructions

1. Make the Dough

In a large bowl, mix flour and salt. Add oil and lukewarm water, stirring until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. Shape into a ball, brush lightly with oil, cover, and let rest for at least 30 minutes.

2. Prepare the Apple Filling

Place sliced apples in a large bowl. Toss with lemon juice, sugar, cinnamon, nutmeg, raisins, and walnuts if using. Set aside to allow flavors to meld.

3. Stretch the Dough

Lay a clean tablecloth on a table and lightly flour it. Roll dough into a rectangle, then gently stretch it with your hands until paper-thin and nearly transparent. Trim thick edges.

4. Assemble the Strudel

Brush the dough lightly with melted butter. Sprinkle toasted breadcrumbs evenly over the surface to absorb juices. Spread apple mixture in a strip along one long edge.

5. Roll It Up

Using the tablecloth, gently lift and roll the dough over the filling, forming a tight log. Tuck in ends and place seam-side down on a greased baking sheet.

6. Bake

Brush generously with melted butter. Bake at 375°F (190°C) for 35–40 minutes, until deeply golden and crisp.

7. Serve

Cool slightly. Dust with powdered sugar, slice, and serve warm—plain or with vanilla ice cream or whipped cream.

Pro Tips

• Let the dough rest fully—this prevents tearing
• Stretch slowly; patience makes the pastry thin and crisp
• Butter the breadcrumbs for richer flavor and better texture
• Use tart apples for balance
• Brush with butter twice for extra flakiness

Variations & Substitutions

• No raisins: Skip or replace with dried cranberries
• Nut-free: Omit walnuts entirely
• Extra spice: Add a pinch of cloves or cardamom
• Shortcut version: Use phyllo dough (though traditional dough is worth it)
• Vegan: Use plant-based butter

Serving, Pairing & Storage Guide

Serving

• Best served warm
• Pair with vanilla ice cream or lightly sweetened whipped cream

Pairings

• Coffee, black tea, or spiced chai
• A glass of dessert wine or apple cider

Storage

• Store covered at room temperature for 1 day
• Refrigerate up to 3 days

Reheating

• Reheat in oven at 325°F for 10 minutes
• Avoid microwaving—softens the pastry

Frequently Asked Questions

Why does the dough need to be so thin?
Thin dough creates crisp layers without heaviness.

Can I make it ahead?
Best the day it’s baked, but it reheats well the next day.

What if my dough tears?
Patch gently with overlapping dough—it still bakes beautifully.

Can I freeze apple strudel?
Freeze baked strudel tightly wrapped up to 2 months. Reheat in oven.

Why breadcrumbs?
They absorb apple juices and prevent sogginess.