- 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
- 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.
- 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.
- 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.
Reviews for Caramel Apple Strudel
"Yummy!Make your own carmel sauce! I used this recipe: http://sallysbakingaddiction.com/homemade-salted-caramel-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."
"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 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.Recommendations: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."
"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."
"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?"