Skip to main content

Caramel Apple Strudel

I know people go bonkers over pumpkin everything, but to me, Fall= apples.  We are situated near several amazing orchards, and I try to get around to all of them at least once during the season.    I get into a frenzy of baking, some to eat now, some to stock the freezer.  

Today's baking coincided with apple being the ingredient on the Taste of Home Cook's Corner Challenge.   Perfect!   I made pies and apple zucchini bread last week, and this week I wanted something different.   Something that used puff pastry.  I went back and forth between strudel and turnovers, and in the end, this recipe won out.


I read through the reviews carefully, and it gave me a few things to look out for.  My apples were not overly sweet and neither was my cider, so I went with slightly less than 1/4c sugar.  I started with 1/2 a cup of cider and kept an eye on it in case it needed more.   It didn't.    Be sure to cool the mixture completely- it says it in the directions, don't be tempted to save time there.   It will make the pastry unworkable.   I also couldn't get my storebought pasty to roll to the dimensions stated.

I rolled it out on parchment, then moved it, parchment and all, to the baking sheet to assemble.  The slotted spoon is vital so that you only add the apples and not the cooking liquid.    I didn't measure how much caramel I used- just a drizzle zigzagging from end to end.  I started at the lowest baking time and then kept an eye on it.  It's a very quick transition between golden brown and burnt, especially with the turbinado sugar on top.   


I waited until it was mostly cool to try slicing, and was very happy with the results.  My guys ate two slices each.    Thank you so much to Sarah H for sharing her recipe!


Caramel Apple Strudel


Caramel Apple Strudel
Author:

Ingredients:

  • 5 cups apples -- peeled and chopped- I used Jonamacs
  • 1/2- 3/4 cup apple cider or juice- used cider
  • scant 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 frozen puff pastry sheet -- thawed
  • 1/4 cup fat-free caramel ice cream topping
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon turbinado sugar
  • Sweetened whipped cream and additional caramel ice cream topping -- optional

Instructions:

  1. Preheat oven to 375°. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely.
  2. Unfold puff pastry onto a large sheet of parchment paper; roll into a 16x12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.
  3. In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping. Yield: 8 servings.
Source "http://www.tasteofhome.com/recipes/caramel-apple-strudel"
caramel, apple, strudel
Desserts, Breakfast
American
Created using The Recipes Generator

                     

Comments

  1. My daughter thought this looked yummy. Thanks for the recipe!

    ReplyDelete
  2. Hope you enjoy it as much as we did!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f