Salted Caramel-Apple Strudel

Name: Salted Caramel-Apple Strudel
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons apple cider vinegar; 3 Tbsps finely crushed gingersnaps (about 4 cookies); 118 milliliters granulated sugar, plus more for sprinkling; 1 teaspoons ground cinnamon; 118 milliliters cold heavy cream; 1 teaspoons kosher salt, plus more for sprinkling; 6 sheets frozen phyllo dough, thawed; 907 grams Golden Delicious apples (about 4 large apples), peeled and cut into 3/4-inch pieces; 1 stick salted butter

This recipe makes 8 servings with 326 calories, 2g of protein, and 19g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up golden flavorful apples, gingersnaps, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes.

Ingredients you will need

Sugar

Water

Salt

Equipment you will use

Frying Pan

Brush any sugar crystals off the side of the skillet with a wet pastry brush.

Ingredients you will need

Sugar

Equipment you will use

Pastry Brush

Frying Pan

Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble).

Ingredients you will need

Vinegar

Butter

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Whisk

Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely.

Ingredients you will need

Gingersnap Crumbs

Cinnamon

Caramel

Apple

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Bowl

Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat.

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Butter

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Sauce Pan

Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan.

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Butter

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Bowl

Frying Pan

Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Oven

Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar.

Ingredients you will need

Granulated Sugar

Butter

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Kitchen Towels

Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo.

Ingredients you will need

Butter

Sugar

Sprinkle the remaining 2 tablespoons gingersnap crumbs on top.

Ingredients you will need

Gingersnap Crumbs

Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge.

Ingredients you will need

Apple

Roll

Place seam-side down on the prepared baking sheet.

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Baking Sheet

Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent.

Ingredients you will need

Granulated Sugar

Butter

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Knife

Bake until golden brown, 30 to 35 minutes.

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Oven

Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners' sugar and cut into pieces.

Ingredients you will need

Powdered Sugar