Easy Apple Strudel is a family favorite for breakfast or afternoon tea.
When I was growing up my mother used to make the most amazing apple strudel. It has been years since I have tasted this fall treat with apples picked right off the tree in our backyard. When I was back in Iowa last month I made my mother dig deep into her memory banks and teach me how to make it. It tasted as good if not better than I remembered it. I knew this recipe was a keeper, so the best way to remember something is to teach it to someone else. Fortunately for me, I had two willing participants.
My niece Liz and my most adorable and energetic great niece Halle were up to the task. They completed the mission with excellent results.
Today’s Recipe: Easy Apple Strudel
The 4-ingredient dough is simply mixed together and chilled for 3-4 hours. Chop the apples into small pieces. I left the peeling on because they were organic from my parent’s tree. If you use store-bought apples scrub the skins well or peel. Mix apples with lemon juice and spices and set aside.
Divide the dough into 3 equal-sized pieces. Put 2 pieces in the refrigerator until you are ready to roll them. Roll out the first ball on a floured surface into 14-16″ rectangle. Spread 1/3 of apple filling along the 14″ side, about 2 inches away from the edge. Carefully roll up the dough around the filling.
Place the roll on an un-greased baking sheet. Repeat with the remaining two pieces of dough and apples. Sprinkle the top with cinnamon and bake for 40-50 minutes.
There was quite the discussion on how to measure the powdered sugar glaze and my mom is convinced everyone knows how to make it. But we finally worked out the recipe. Simply mix powdered sugar, melted butter, vanilla, and milk – 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets). When strudel is out of the oven and still hot, pour glaze over strudel.
Easy Apple Strudel
Ingredients
Crust
- 1 cup butter room temperature (I always use Kerrygold)
- 8 ounces cream cheese room temperature
- 2 cups flour
- 1/2 cup powdered sugar
Filling
- 4 cups apples chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract or vanilla
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Optional: 1/2 cup chopped walnut
Glaze
- 2 tablespoons butter melted
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
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Put butter and cream cheese in a mixer and blend until smooth. Mix in flour and powdered sugar. Chill dough for 3-4 hours.
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Mix chop apples with lemon juice, almond extract and spices. Mix in walnuts if desired.
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Preheat oven to 350 degrees.
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Divide dough into 3 equal parts. Roll out first ball on a floured surface into 14-16" rectangle. Spread 1/3 of apple filling along the 14" side, about 2 inches from the edge. Carefully roll up.
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Place roll on an ungreased baking sheet, seam side down. Repeat with remaining two strudels.
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Bake for 40-45 minutes.
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While the strudel is baking, make the glaze.
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Mix powdered sugar, melted butter, vanilla and milk - 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).
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When strudel is out of the oven and still hot, pour glaze over strudel.
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Serve with ice cream or whip cream.
Recipe Notes
Makes 3 strudels
The hardest part is rolling out the dough, and if a child can do, so can you.
Special thanks to my mom for being a great baker and my nieces for doing such a great job with a family favorite. May great family recipes never get lost.
…and then, she paused for thought.
This looks wonderful. Never made my own dough, but now I will. Thanks so much.
Thanks Judy, is so easy it is crazy.
What a cute post!! That is easy apple strudel! I watched a German lady roll out the pastry over an entire table and couldn’t figure out where in the world I could even make it. This version is do-able! 🙂
Thanks Christina, this is far from a traditional recipe, which would even scare me!
I am glad to know the glaze secret because I have made it way too sweet in the past. GREG
Greg there seems to be so many ways to make the glaze it is almost comical.
Hi Cathy- after reading your post about your heirloom recipe, I was curious to compare it to my family’s old strudel recipe. They are similar, but my recipe uses sour cream instead of cream cheese for the dough. Also, I thought our filling was apple, but it’s jam and nuts. No one has made this recipe since I was a child. I think it’s time to resurrect my family recipe– you are my inspiration.
Dana, I would love to taste your family’s version. Please don’t let a family recipe fade away.
First I have to say… good looks just run in your family! How adorable are your nieces… and how gorgeous is your mom??? What a fun afternoon… trying to put a recipe on paper that your mom had made from scratch with no measurements a million times! Think you got it down to perfection! Love apple anything! Thanks Cath!
Thanks Cheri, you are too kind as always. I know you would love this recipe, I hope you give it a try.
The recipe looks wonderful. Tell your Mom we will expect that on our next farm trip!!!!
LOL Lillian, I will let her know.
Oh Cathy! Getting a recipe from your mom is priceless!! I’ll bet she was pleased to pass on that “golden nugget” to you and even be featured in your blog, along with her famous recipe!!!
There is nothing like good ‘ol home cooking and baking from the Iowa farm housewives! There is NO doubt that this recipe will be incredible!!
I’m so glad you get to come to your parent’s home AND travel with them at times too. Precious moments!!!
Your niece, Liz, is so pretty and your “most adorable and energetic great niece, Halle,” is so darling!
When we got to help my mom bake or cook things in the kitchen, THAT was a big deal!!! I’m sure Halle will want to help her mom and grandma a lot!!!!!
Thanks Linda. I am grateful for my family and memories that I am fortunate enough to continue making. If you like this recipe you will also love my Grandmother’s Danish Puff.
http://www.shepaused4thought.com/danish-puff/