Ingredients

The following ingredients have 4 Servings
  • 2 baking apples, peeled and cored
  • 4 tablespoon unsalted butter
  • 2 tablespoon flour
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup caramel sauce
  • 1 package (2 sheets) puff pastry, thawed
  • 1 egg, beaten
  • 4 oz. cream cheese
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 375°F.
  • Prepare filling: Grate apple on the large side of a box grater. Squeeze out excess juices from grated apples (don’t dry them out completely, but they shouldn’t be dripping). Dice other half of apple into very small (about 1/8″) chunks.
  • Melt butter in a saucepan over low heat. Add grated and diced apples and stir to coat. Add flour, cinnamon, and salt and cook over medium heat, about 5 minutes. Add caramel sauce and cook for another 5 minutes, until thick and syrupy. Let cool before using.
  • On a well-floured surface, roll out one sheet of puff pastry into a large 10”-x-14” rectangle. Using a pizza cutter or very sharp knife, cut rectangle in half lengthwise, creating two 5”-x-14” rectangles. Cut each into four equal rectangles.
  • Place one heaping tablespoon caramel apple mixture in the middle of four rectangles of puff pastry. Brush the other four rectangles of puff pastry with beaten egg using a pastry brush and lay egg-washed side down on top of filling. Use a fork to seal edges and make a few holes with tines of the fork on top. Repeat with other sheet of puff pastry.
  • Bake strudels on a parchment-lined baking sheet for 30-25 minutes or until light golden brown. Let cool 15 minutes before serving. Best served warm. Reheat for a few minutes in a toaster oven if desired.
  • For icing: In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Transfer to a plastic bag or piping bag and drizzle on toaster strudels just before serving.