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Caramel Apple Strudel

Total Time

Prep: 35 min. + cooling Bake: 25 min.

Makes

8 servings

My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all 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
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Ingredients

  • 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
  • Optional: Sweetened whipped cream and additional caramel ice cream topping

Directions

  1. Preheat oven to 375°. In a large saucepan, combine the first 6 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; roll into a 16x12-in. rectangle. Transfer parchment 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.

Nutrition Facts

1 slice: 270 calories, 9g fat (2g saturated fat), 26mg cholesterol, 140mg sodium, 46g carbohydrate (24g sugars, 4g fiber), 3g protein.