September ’10 – Week 3 – Sunday Dinner/Dessert, Monday Breakfast
Everyone knows that I love a good kitchen shortcut, but nothing quite compares to how quickly I slap together this caramel apple strudel. It’s not quite the same as the actual traditional Viennese dessert, but it sure does hit the spot for that autumn-induced craving for apples baked in pastry!
1 package frozen Phyllo Dough
3-4 Large Granny Smith Apples, peeled and chopped into bite-sized cubes
6 oz Creamy/Chewy Caramels (about 10-12 candies.)
Confectioner’s Sugar for Dusting
Preheat oven according to phyllo package directions.
Grease a large baking sheet and lay phyllo out so that it thaws enough to unroll it flat without it cracking.
In a skillet, toss together the apples, adding cinnamon and nutmeg to taste. Cook until tender, about 15 minutes. Add in the milk and caramel candies. Cook everything together until soft and creamy.
Once Phyllo is thawed, spoon apple filling into the center and fold the phyllo up around it, first the ends to seal in the filling, then the sides. Bake according to phyllo package directions, until dough is brown and crisp. Remove from oven and dust with confectioner’s sugar before serving.