Caramel Apple Strudel
Total TimePrep: 35 min. + cooling Bake: 25 min.
You can purchase puff pastry as a large sheet which is easier to work with rather than the folded tri-fold puff pastry. I've located them at Smart and Final which comes about 15 sheets, but I do use puff pastry a lot.
This came out delicious! To avoid some of the struggles that other reviewers had, I highly recommend watching the video before you make this recipe. It shows a trick on how to roll with parchment paper, when to put it on cookie sheet, how to fill, roll out the pastry puff, and other small details that makes it easier. Side note: I used a little over 4 cups of apples and it was plenty.
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?
I thickened the apples and juice.. Then you're not wasting all the great flavor.
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.
This is a delicious apple dessert. One little tip: Be sure to use Parchment Paper! The dough is very sticky!