Oftentimes, apples are associated with the autumn season and cooler temperatures moving in. And while they say an apple a day will keep the doctor away, this Caramel Apple Strudel recipe is definitely for those with a serious sweet tooth. This dish is a perfect complement to any meal, whether you’re hosting a dinner party or attending a holiday gathering with friends.
Caramel Apple Strudel from Kontos Foods
Ingredients:
- 4 tbsp of butter for simmering apples
- 4 cups of Fuji, Pink Lady or other favorite baking apple
- 2/3 cup of brown sugar
- 1 tsp cinnamon
- 1/4 tsp allspice
- Pinch of ground cloves
- 1/3 cup chopped pecans (optional)
- 1 stick of melted butter for brushing fillo dough
- 8 sheets thawed Kontos fillo dough
- Jar of caramel topping, warmed
- French vanilla ice cream
Directions:
- Preheat oven to 350 degrees.
- Peel apples and slice them about 1/8-inch thick.
- Gently melt 4 tablespoons of butter in a pan with lid. Add the apples and saute, covered, for about 10 minutes until the apples soften.
- Combine the softened apples with brown sugar, cinnamon, allspice, cloves and optional nuts.
- Using a pastry brush, brush each of the 8 fillo sheets with the melted butter, placing one on top of the other.
- When you have all your buttered fillo neatly stacked, spoon apple mixture along the long edge of the stack, leaving a 2-3 inch border at each end.
- Fold the fillo over the ends first, then roll up long-ways like a jelly roll.
- Place the rolled strudel on a sprayed cookie sheet (with the folded part underneath), brush with melted butter.
- With a sharp knife, cut diagonal slits in the fillo.
- Bake at 350 degrees for about 25 minutes, or until golden brown
- Before serving, drizzle—zig-zag fashion—the warmed caramel topping over the top. Serve warm with a scoop of French vanilla ice cream.
Tip: When working with fillo dough, keep a clean, damp dish towel handy to place over unused sheets and prevent them from drying out.
- Photography: Kontos Foods
