Of course! Homemade Apple Strudel (Apfelstrudel) is a classic dessert that seems fancy but is totally achievable. This recipe breaks it down into simple steps, resulting in a flaky, buttery pastry filled with spiced apples and finished with a luxurious caramel drizzle.
Homemade Apple Strudel with Caramel Drizzle
This recipe uses store-bought puff pastry for ease, but includes a tip for a more traditional phyllo dough version. The key is in the flavorful filling and the technique.
Prep time: 30 minutes | Cook time: 30-35 minutes | Cool time: 20 minutes | Serves: 8
Ingredients:
For the Apple Filling:
· 4-5 medium apples (a mix of Granny Smith and Honeycrisp or Braeburn is ideal), peeled, cored, and thinly sliced
· 2 tablespoons fresh lemon juice
· 1/2 cup light brown sugar, packed
· 1 teaspoon ground cinnamon
· 1/4 teaspoon ground nutmeg
· A pinch of salt
· 1/3 cup raisins or dried cranberries (optional)
· 1/2 cup chopped walnuts or pecans (optional)
· 2 tablespoons all-purpose flour (to absorb juices)
· 2 tablespoons unsalted butter, for cooking
For Assembly:
· 1 sheet of frozen puff pastry, thawed according to package directions
· 2 tablespoons unsalted butter, melted (for brushing)
· 1-2 tablespoons fine, dry breadcrumbs or crushed graham cracker crumbs
For the Caramel Drizzle:
· 1/2 cup store-bought caramel sauce (like ice cream topping) OR
· Quick Homemade Caramel: 4 tablespoons butter, 1/2 cup brown sugar, 2 tablespoons heavy cream, pinch of salt.
For Serving (Optional):
· Powdered sugar for dusting
· Vanilla ice cream or whipped cream
Instructions:
Part 1: Prepare the Filling
- Prevent Browning: In a large bowl, toss the thinly sliced apples with the lemon juice.
- Sauté for Flavor: In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring occasionally, for about 8-10 minutes, until the apples have softened slightly but still hold their shape. They should be tender-crisp, not mushy.
- Thicken the Juices: Sprinkle the 2 tablespoons of flour over the apple mixture and stir continuously for 1 minute to cook off the raw flour taste. The mixture will thicken.
- Add Extras: Remove from heat and stir in the raisins and nuts (if using). Let the filling cool completely. This is a critical step! A hot filling will melt the puff pastry and make it soggy.
Part 2: Assemble the Strudel
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll the Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a rectangle about 12×14 inches.
- Create a Moisture Barrier: Brush the entire surface of the pastry with some of the melted butter. Then, sprinkle the breadcrumbs evenly over the bottom two-thirds of the rectangle, leaving a 1-inch border around the edges. The breadcrumbs will act as a barrier, soaking up any excess juices from the apples and preventing a soggy bottom.
- Add the Filling: Spoon the cooled apple filling evenly over the breadcrumb-covered area.
- Fold and Seal: Using the parchment paper to help you, carefully lift the bottom edge of the pastry (the end with the 1-inch border) and fold it over the filling. Continue rolling tightly, like a jelly roll, until the strudel is sealed. Tuck the ends underneath the strudel.
- Transfer and Vent: Carefully place the strudel, seam-side down, onto the prepared baking sheet. Brush the entire outside with the remaining melted butter. Using a sharp knife, score the top of the pastry with 4-5 diagonal slits (about 1-inch long). This allows steam to escape.
Part 3: Bake and Finish
- Bake: Bake for 30-35 minutes, or until the pastry is puffed and a deep golden brown.
- Cool Slightly: Remove from the oven and let the strudel cool on the baking sheet for at least 20 minutes. It will be very hot inside, and this resting period allows the filling to set, making it easier to slice.
- Make the Caramel Drizzle (if homemade): While the strudel cools, combine the butter and brown sugar for the quick caramel in a small saucepan over medium heat. Whisk until the butter melts and the sugar dissolves. Let it bubble for 1 minute. Remove from heat and whisk in the heavy cream and salt until smooth. Let it cool and thicken slightly.
- Serve: Dust the warm strudel generously with powdered sugar. Drizzle with the caramel sauce (store-bought or homemade). Slice and serve with a scoop of vanilla ice cream.
Tips for Success:
· Cool the Filling: Do not skip cooling the apple mixture. This is the #1 secret to a flaky, not-soggy strudel.
· Phyllo Dough Version: For a more traditional, flaky-layered strudel, use 6-8 sheets of phyllo dough. Keep them covered with a damp towel. Layer the sheets, brushing each with melted butter. Then add the crumbs and filling, and roll.
· Breadcrumb Barrier: The breadcrumbs are a traditional and crucial step. Don’t omit them!
· Apple Choice: Using a mix of tart (Granny Smith) and sweet (Honeycrisp) apples gives the best, most complex flavor.
Enjoy your beautiful, homemade dessert that will make your kitchen smell incredible