Apple Caramel Frangipane Strudel
Whiskfully So
Ripe crisp apples are baked with a nutty frangipane spread, layered with sweet creamy caramel and wrapped in a flakey golden crust, say hello to Apple Frangipane Caramel Strudel - delicious with coffee or a scoop of ice cream!
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
for the frangipane
- 1/2 cup (48g) almond flour sifted
- 1/2 cup (50g) powdered sugar sifted
- 1 small egg white
for the filling
- 3 small apples peeled, cored & cut into 1/4 inch slices
- 2 tbsp (28g) brown sugar
- 1 tsp (3g) cinnamon
- 1/2 tsp (2g) nutmeg
- 1 recipe for salted caramel
for assembling
- 1 roll store-bought puff pastry defrosted
- 1 small egg yolk
- 1/2 tsp milk
- 1 recipe for caramel sauce
to assemble
Place the puff pastry on a sheet of parchment paper with the short side facing you (portrait layout). Spread a thin layer of frangipane in the middle of the puff pastry, and leaving one inch of allowance on the top and bottom add the apple slices, slightly overlapping them in the center. Drizzle with 1/4 cup of caramel sauce.
Using a pastry cutter or sharp knife, cut 2 triangles from the top and bottom, then cut 1/2 inch diagonal lines on either side of the puff pastry. Fold the top and bottom edges of the puff pastry over the apple slices then, starting from the top, fold the side pieces over the apples alternating from right to left making sure to lightly press the puff pastry ends overtop each other to adhere.
Once completely “braided”, brush with egg wash (combination of egg yolk + milk) and sprinkle with course sugar.
Bake for 20 minutes or until the top is a golden brown and the inside is slightly bubbling.
Serve hot with caramel sauce. Enjoy!