Caramel Apple Strudel Recipe
Caramel Apple Strudel Recipe photo by Taste of Home
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Caramel Apple Strudel Recipe

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My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all of the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. —Sarah Haengel, Bowie, Maryland
Featured In: 25 Best Fall Desserts
TOTAL TIME: Prep: 35 min.+ Cooling Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min.+ Cooling Bake: 25 min.
MAKES: 8 servings


  • 5 medium apples, peeled and chopped (5 cups)
  • 3/4 cup apple cider or juice
  • 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 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar
  • Sweetened whipped cream and additional caramel ice cream topping, optional

Nutritional Facts

1 slice (calculated without toppings): 270 calories, 9g fat (2g saturated fat), 26mg cholesterol, 140mg sodium, 46g carbohydrate (24g sugars, 4g fiber), 3g protein.


  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.
Originally published as Caramel Apple Strudel in Taste of Home September/October 2013, pmk

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plntclaire User ID: 8534463 240979
Reviewed Jan. 3, 2016


Make your own carmel sauce! I used this recipe:
True what the others said about the frozen puff pastry. Not likely you can roll it out to specified size, but if you use both sheets from the box it is an appropriate amount of apple filling."

JMartinelli13 User ID: 92779 237722
Reviewed Nov. 20, 2015

"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."

cr8zyfoo User ID: 8554398 233826
Reviewed Oct. 1, 2015

"I don't know what kind of puff pastry was meant to be used here, but the standard frozen kind available at the supermarket that comes two in a pack will not roll out to 16x12 and remain thick enough to work with. I halved the filling recipe and used a full sheet of puff pastry and there was still way too much filling.

1. Use two sheets (one whole package) of puff pastry. DO roll them out to about half their original thickness, but DO NOT overfill them when adding the fruit mixture. It will make it very difficult or impossible to roll and seal them.
2. Go easy on the apple cider, and thicken the apple mixture with a bit of flour and water at the end of the cooking process, before cooling to put into the pastry. This will give the strudel a more pie-like filling as opposed to the standard fruit and spice only filling, and not waste the nicely spiced cider you've made."

VictoriaElaine User ID: 3422096 233483
Reviewed Sep. 26, 2015

"The puff pastry was incredibly sticky and difficult to work with. It broke in several areas while I was trying to roll it as it stuck to the parchment paper like glue. In the end, it turned out ok, but I thought the taste was average and would not make it again."

Believeitornot User ID: 7394421 232522
Reviewed Sep. 8, 2015

"Sounds really great but we do not have puff pastry sheets around here. We just have the puff pastry blocks. If I really roll one of these will it work and would I have to use both blocks?"

KACCVT User ID: 822427 177927
Reviewed Oct. 19, 2014

"I thickened the apples and juice.. Then you're not wasting all the great flavor."

csanders User ID: 1032694 195498
Reviewed Dec. 15, 2013

"I will use less apple juice next time. Evidently I should not have included the juice when putting the apple on the bottom half of pastry. The juice ran out as I was rolling the pastry up. The crust also turned out rather gooey."

havingfunwithmyfamily User ID: 7043692 132500
Reviewed Oct. 23, 2013

"This is a delicious apple dessert. One little tip: Be sure to use Parchment Paper! The dough is very sticky!"

aug2295 User ID: 4631582 195497
Reviewed Oct. 20, 2013

"This was surprising easy to put together with the frozen pastry and really tasty. I will definitely make again!"

jmforgacs User ID: 2948257 191393
Reviewed Oct. 19, 2013

"Soooo gooood!!!! This recipe is a keeper. I prefer to put the caramel on top instead of inside. That way everyone can choose how much they want. I made a couple of these babies and put them in the freezer to pull out for the holidays."

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