Grandma’s Apple Strudel 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. 
Apple Filling Apples, peeled and sliced – 6 cups Granulated sugar – 1 cup All-purpose flour – 1/2 up Ground cinnamon – 1 tsp 
Flaky Crust All-purpose flour – 3…
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