Apple Strudel with Sea Salt Caramel Sauce
For the strudel:
3 tablespoons plain bread crumbs
4 small or 3 large Granny Smith apples (1½ pounds)
½ teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon ground cloves
½ teaspoon kosher or sea salt
1 teaspoon cinnamon
¼ cup golden raisins
¼ cup chopped walnuts
1 cup sugar
2 tablespoons corn starch
5 sheets phyllo, thawed
5 tablespoons butter, melted
For the salted caramel sauce:
½ teaspoon sea salt
¾ cup sugar
1 cup heavy cream (1 small carton, 8 ounces)
3 tablespoons butter
Toast bread crumbs in a small skillet over medium heat. Stir until golden brown (about 3 minutes) and
remove from heat. Peel, core and slice apples ¼” thick or less and place in a deep saucepan over
medium high heat. Stir in lemon zest and juice, cloves, salt, cinnamon, raisins, chopped walnuts and
sugar. Bring to a boil and cook, stirring occasionally, until apples begin to soften, and juices are almost
gone, about 10 minutes. Mix cornstarch with 3 tablespoons water. Stir in and simmer until filling
thickens, about 2 minutes. Chill for at least 1 hour or overnight.
To bake, preheat oven to 425 degrees. Melt 5 tablespoons butter. Line a baking sheet with parchment
and brush with melted butter. Lay a sheet of phyllo on a lightly floured surface, brush with butter and
top with another sheet of phyllo. Brush with butter and sprinkle with 1 tablespoon bread crumbs and
top with another sheet of phyllo. Repeat butter‐breadcrumb‐phyllo layers two more times. Spread apple
mixture on top, leaving ½” margin on all sides. To shape, start at one of the short sides and roll into a
log. Seal with butter and tuck loose phyllo into the sides. Place strudel on baking sheet seam side down
and brush with butter. Bake for 20 minutes, turning pan halfway through for even cooking.
To make the caramel sauce, heat cream in a small saucepan until it starts to steam, but not boil. Remove
from heat but keep close to the stove. Measure sea salt and sugar into a large, heavy saucepan with high
sides. Melt sugar over high heat, swirling (but not stirring) to mix crystals as it liquifies. After bubbling
for about 7 minutes, melted sugar will start to turn brown in places, so continue swirling to mix without
using a utensil. Keep a long whisk (at least 10”) within easy reach. When liquid turns a deep golden
brown and just begins to smoke, remove from heat, pour in warm cream, and immediately whisk very
briskly. Cream will steam, bubble, and rise in the pan, so stir quickly to release steam and get caramel
blended and settled down. Return to medium heat, whisk in 3 tablespoons butter, and simmer another
1‐2 minutes to thicken.
Serve strudel drizzled with salted caramel sauce and more on the side.
Apple filling can be made two days in advance and stored in the refrigerator.
Salted caramel keeps in the refrigerator for up to two weeks. It will harden, so heat to soften.
Caramel sauce makes an excellent ice cream topping.
Different apples are fine, but they may be sweeter.
Store strudel in the refrigerator for up to five days.