The following recipe and photography were provided by Food Scientist Kathleen Ann of Bread Over Heels.
Make the most of Midwest grown apple season with this Caramel Apple Strudel, a pastry that is impressive, quick to prepare and delicious served for breakfast, dessert or with hot apple cider for an afternoon snack.
Any fresh, Midwest grown apple works well in this recipe, so use your favorite. Happy fall baking!
Caramel Apple Strudel
- Cook time:
- Prep time:
- Total time:
- 1 sheet puff pastry, thawed
- 2 Midwest grown apples, peeled and thinly sliced
- 3 Tbsp. flour
- 2 Tbsp. sugar
- 1 heaping tsp. cinnamon
- Dash of allspice
- 1 ½ tsp. lemon juice
- 1 egg yolk
- Caramel sauce, for topping
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine the apples, flour, sugar, cinnamon, allspice and lemon juice. Stir to combine, ensuring all apple slices are thoroughly covered.
- Place the puff pastry on a lightly floured surface. Roll pastry into a 10x 14- inch rectangle. Place the apple filling into center of pastry from top to bottom.
- Using a small pizza cutter, cut approximately 2-inch rectangular corners off of the top edges of the puff pastry.
- Working from top to bottom, cut 10 slices from the outside towards the center of each side. Starting from the bottom, fold the excess pastry over the filling, then fold the cut puff pastry slices across and on top of one another to create a braided pattern. Carefully transfer the pastry braid to prepared baking sheet.
- In a small bowl, combine the egg yolk with 1 tsp. of water. Brush over pastry braid.
- Bake for 25 minutes, or until golden brown.
- Let the pastry cool for at least 15 minutes.
- Drizzle caramel sauce over top of the pastry and serve.