I know people go bonkers over pumpkin everything, but to me, Fall= apples. We are situated near several amazing orchards, and I try to get around to all of them at least once during the season. I get into a frenzy of baking, some to eat now, some to stock the freezer.
Today's baking coincided with apple being the ingredient on the Taste of Home Cook's Corner Challenge. Perfect! I made pies and apple zucchini bread last week, and this week I wanted something different. Something that used puff pastry. I went back and forth between strudel and turnovers, and in the end, this recipe won out.
I read through the reviews carefully, and it gave me a few things to look out for. 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 didn't measure how much caramel I used- just a drizzle zigzagging from end to end. I started at the lowest baking time and then kept an eye on it. It's a very quick transition between golden brown and burnt, especially with the turbinado sugar on top.
I waited until it was mostly cool to try slicing, and was very happy with the results. My guys ate two slices each. Thank you so much to Sarah H for sharing her recipe!
Today's baking coincided with apple being the ingredient on the Taste of Home Cook's Corner Challenge. Perfect! I made pies and apple zucchini bread last week, and this week I wanted something different. Something that used puff pastry. I went back and forth between strudel and turnovers, and in the end, this recipe won out.
I read through the reviews carefully, and it gave me a few things to look out for. 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 didn't measure how much caramel I used- just a drizzle zigzagging from end to end. I started at the lowest baking time and then kept an eye on it. It's a very quick transition between golden brown and burnt, especially with the turbinado sugar on top.
I waited until it was mostly cool to try slicing, and was very happy with the results. My guys ate two slices each. Thank you so much to Sarah H for sharing her recipe!
Caramel Apple Strudel
Ingredients:
- 5 cups apples -- peeled and chopped- I used Jonamacs
- 1/2- 3/4 cup apple cider or juice- used cider
- scant 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 egg
- 1 tablespoon water
- 1 tablespoon turbinado sugar
- Sweetened whipped cream and additional caramel ice cream topping -- optional
Instructions:
- 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.
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