This apple strudel is a classic \u201cslab\u201d dessert, ideal for serving a large family or a holiday gathering. Unlike the traditional Austrian version with thin, flaky phyllo, this recipe uses a rich, tender shortcrust made with shortening and egg yolks. The result is a sturdy, melt-in-your-mouth pastry that perfectly supports the thick, cinnamon-spiced apple filling. The secret to the glossy, professional-looking finish? Spreading the icing while the crust is still warm\u2014Grandma\u2019s little trick.<\/p>\n
Ingredients
\nApple Filling:<\/p>\n
6 cups apples, peeled and sliced
\n1 cup sugar
\n\u00bd cup all-purpose flour<\/p>\n
1 teaspoon cinnamon
\nCrust:<\/p>\n
3\u00be cups all-purpose flour
\n1\u00bd cups shortening
\n2 egg yolks (plus water to make 1 cup total)
\n1 tablespoon sugar
\n\u00bd teaspoon salt
\n1 reserved egg white
\nIcing:<\/p>\n
1 cup powdered sugar
\n2 tablespoons milk or light cream
\n\u00bd teaspoon vanilla extract
\nInstructions<\/p>\n
Step 1: Prepare the Apple Filling
\nIn a large bowl, combine the sliced apples with sugar, flour, and cinnamon. Let the mixture sit while you make the dough. This helps the sugar and flour thicken into a syrupy glaze around the fruit.Sugar<\/p>\n
Step 2: Make the Dough
\nIn a bowl, whisk together the flour, salt, and sugar. Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. In a measuring cup, add the egg yolks and enough water to make 1 cup. Stir this into the flour mixture until a dough forms. Divide into two equal portions.<\/p>\n
Step 3: Bottom Layer
\nRoll out one portion of dough into a rectangle large enough to fit a 10\u00d715-inch jelly roll pan. Press it into the bottom and slightly up the sides to create a \u201cbowl\u201d for the apple filling.<\/p>\n
Step 4: Add Filling and Top Layer
\nSpread the apple mixture evenly over the bottom crust. Roll out the second portion of dough and place it on top. Pinch the edges together to seal the strudel.<\/p>\n
Step 5: Bake
\nBrush the top with the reserved egg white. Cut a few slits in the top to release steam. Bake at 350\u00b0F for 45\u201360 minutes, until the crust is golden brown and the filling is bubbling.<\/p>\n
Step 6: Glaze and Cool
\nWhile the strudel is still hot, mix together powdered sugar, milk, and vanilla. Spread it over the top immediately. Allow the strudel to cool completely before cutting into squares.Candy & Sweets<\/p>\n","protected":false},"excerpt":{"rendered":"
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