The best apple strudel with caramel and sea salt

The aroma of apples, caramel stretching and crunchy almonds to go with it. Apple strudel with caramel is exactly the dessert you can make on a weekday – quickly put together, yet festive. And yes, this is the apple strudel with caramel that people at home will be asking about again.

Why bake apple strudel with caramel?

✓ sweet-salty contrast thanks to flaky sea salt
✓ juicy apples, crunchy almonds, fragrant cinnamon
✓ works with store-bought puff pastry (but homemade is even better)
✓ clarity in temperatures and times – the recipe will work the first time
✓ ideal with homemade vinegar puff pastry , which will come together beautifully overnight in the fridge

Apple strudel with caramel: recipe

(1 strudel / 8 servings)

Ingredients

- 1 sheet of homemade puff pastry, see recipe (you can also use store-bought, 275 to 300 g)
- 600 g apples (peeled, cored, thinly sliced)
- 3 tablespoons of homemade salted caramel (see recipe ) or purchased)
- 2 teaspoons ground cinnamon
- a pinch of flaky sea salt
- 60 g almond slices (approx. 2-3 tablespoons inside + the rest on top)
- 1 egg yolk (for final brushing)
- 20 g butter, melted (for brushing the dough before the first baking)
- powdered sugar for sprinkling after baking

Procedure

1) Preheat the oven to 180°C top/bottom heat. Line a baking tray with baking paper.

2) Roll out a sheet of ready-made homemade puff pastry on a lightly floured surface into a rectangle.

3) Sprinkle the center of the dough with 2 to 3 tablespoons of almond slices, spread the apple slices on top in an even layer, leaving 2 to 3 cm of free space around the edges.

4) Drizzle the apples with 3 tablespoons of homemade caramel , sprinkle with 2 teaspoons of cinnamon and sprinkle very lightly with flaked salt (a small pinch is enough - the salt should enhance the flavor, not dominate).

5) Fold the edges over the filling and roll the entire dough into a tight strudel, seam side down. Brush the surface with melted butter and sprinkle with the remaining almond slices.

6) Bake for 15 minutes at 180 °C. Remove, brush the surface with beaten egg yolk and return to the oven for another 20 minutes with the temperature increased to 200 °C. The strudel should be just golden.

7) Transfer to a wire rack, sprinkle with powdered sugar and let cool for at least 30 minutes. Drizzle with a generous amount of caramel before serving. Enjoy.

Tip from Mari

Seasonal twists

– Without nuts : omit the almonds, add 1 tablespoon of breadcrumbs under the apples to catch the juice.
– Saltier accent : add a few flakes of sea salt on top after baking, but sparingly.
– Autumn twist : a handful of raisins soaked in apple juice or rum.

Common mistakes and how to fix them

– Runny caramel → put less of it and in thin strips, not in “puddles”. Breadcrumbs under the apples will also help.
– Wet bottom → bake the first stage on a hot baking sheet, do not overcrowd the apples and cut them into thin slices.
– Pale surface → the second phase with the yolk is key; if it doesn't brown enough, add hot air for the last 3 to 5 minutes.

Serving & storage

Serve strudel with a generous dollop of caramel and whipped cream. It also works great with vanilla ice cream. Store leftovers in a box at room temperature for 12 to 18 hours, then refrigerate for up to 2 days. Reheat briefly in the oven at 160°C for 5 to 7 minutes before serving.

How to make homemade salted caramel and puff pastry

Simple and quick. You can find the recipe for homemade salted caramel here and the homemade puff pastry here . Believe me, this recipe will become one of your most favorite sweet desserts.