Caramel Apple Strudel is the perfect treat to bridge the gap between summer's end and the full embrace of fall. With its flaky layers and gooey caramel apple filling, it's a delightful dessert that'll make your kitchen smell like an autumn wonderland.
Granny Smith apples provide a firm texture and tart flavor that holds up well during cooking. Granulated sugar and light brown sugar add sweetness and a hint of molasses, while unsalted butter gives the filling a rich, creamy base. A touch of lemon juice brightens the flavor and prevents the apples from browning. The spice mix of cinnamon, nutmeg, and cloves lends that classic autumn warmth. All-purpose flour helps thicken the filling to the perfect consistency, and a drizzle of caramel sauce enhances the overall sweetness. Store-bought phyllo dough is your shortcut to achieving those delicate, crispy layers effortlessly. Walnuts and raisins add texture and a bit of surprise with every bite.
This Caramel Apple Strudel pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you're feeling indulgent, drizzle a bit more caramel sauce on top before serving. It's also a delightful companion to a warm cup of chai tea or spiced cider.
First, preheat your oven to 375°F so it's ready to go when you are. Then, grab a large skillet and melt unsalted butter over medium heat. As the butter melts, feel free to toss in those sliced Granny Smith apples. Stir in your granulated sugar, light brown sugar, a splash of lemon juice, and all those wonderful spices: cinnamon, nutmeg, and cloves.
Give the mixture about 10 minutes to cook, letting the apples become tender and soak up all those flavors. Once they're just right, sprinkle in your all-purpose flour to thicken the mixture. Cook for another couple of minutes, and then remove the pan from the heat. Let it cool for a bit before stirring in the caramel sauce, walnuts, and raisins.
On a clean surface, lay out a sheet of phyllo dough, and brush it with melted butter. Repeat this until you have a stack of five buttery sheets. Spoon some of your cooled apple mixture along one edge of the phyllo, then gently roll it up into a log, tucking in the edges as you go. Place your strudel on a parchment-lined baking sheet, seam-side down, and brush with a little more butter.
Repeat the process with the remaining sheets and filling. Once all your strudels are assembled, pop them in the oven for 25 to 30 minutes until they're golden brown and crispy. Let them cool slightly before slicing and serving.
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