This apple strudel is a generous, slab-style dessert that’s reminiscent of a classic “jelly roll” strudel. Unlike the ultra-thin phyllo versions, this crust is tender and flaky, thanks to the shortening and egg yolks. The secret to that nostalgic, bakery-style finish? Pouring the glaze over the strudel while it’s still hot, allowing it to sink in just enough to keep the pastry moist and flavorful.
Ingredients:
Apple Filling
Apples, peeled and sliced – 6 cups
Granulated sugar – 1 cup
All-purpose flour – 1/2 cup
Ground cinnamon – 1 tsp
Flaky Crust
All-purpose flour – 3 3/4 cups
Shortening – 1 1/2 cups
Egg yolks + water – 2 yolks + water to equal 1 cup
Granulated sugar – 1 tbsp
Salt – 1/2 tsp
Egg white (reserved) – 1
Thin Glaze
Powdered sugar – 1 cup
Milk or light cream – 2 tbsp
Vanilla extract – 1/2 tsp
Instructions
see continuation on next page
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