Aww 💛 this feels like one of those passed-down, flour-on-the-table, quiet-kitchen recipes. I’ll keep it simple, old-fashioned, and respectful—the way a grandma would’ve made it, not fussy or trendy.
🍎 My Grandma’s Apple Strudel
Ingredients
Dough
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2 cups all-purpose flour
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½ tsp salt
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2 tbsp oil
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About ¾ cup warm water
Filling
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6–7 tart apples, peeled and thinly sliced
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⅓ cup sugar (more or less to taste)
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1 tsp cinnamon
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Juice of ½ lemon
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½ cup raisins (optional, but traditional)
Other
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½ cup breadcrumbs
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6–8 tbsp butter, melted
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Powdered sugar, for the top
How Grandma Made It
1. Make the dough
Mix flour and salt. Add oil and enough warm water to make a soft dough.
Knead until smooth and elastic (about 10 minutes).
Form into a ball, brush with oil, cover, and let it rest for 1 hour.
Grandma always said: “If you rush the dough, it will fight you.”
2. Prepare the filling
Toss apples with sugar, cinnamon, lemon juice, and raisins. Set aside.
Toast breadcrumbs in a little melted butter until golden.
(This keeps the strudel from getting soggy—very important.)
3. Stretch the dough
Cover a table with a clean cloth.
Roll the dough slightly, then stretch gently with your hands until paper thin—almost see-through.
Trim thick edges.
4. Assemble
Brush dough with melted butter.
Sprinkle breadcrumbs over the dough.
Spread apples along one long side.
Fold in the sides, then roll using the cloth to help you.
Place seam-side down on a buttered baking sheet.
Brush generously with more butter.
5. Bake
Bake at 375°F (190°C) for 35–40 minutes, until golden and crisp.
To Serve
Let it cool just a bit.
Dust with powdered sugar.
Serve warm—plain, or with vanilla sauce if you were lucky that day.
Little Grandma Truths ❤️
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Don’t overload with apples.
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Butter is love.
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Leftovers are best the next morning with coffee.
If you want, I can:
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Write this exactly like a handwritten recipe card
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Adjust it to how your grandma did it (no raisins? more cinnamon? thicker dough?)
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Or help you fix a strudel that didn’t turn out right