Sumptuous Polish Apple Strudel with Caramel Sauce (Głowiołka z Jabłkami i Słodkim Sosem)

Allergens

Wheat, Dairy, Eggs

Ingredients

• 1 sheet puff pastry (store
• bought or homemade)
• 3 large Granny Smith apples
• 1 lemon, zested and juiced
• 1/2 cup granulated sugar
• 1/4 cup all
• purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 large egg, beaten for brushing
• Powdered sugar, for dusting (optional)
• 1/3 cup unsalted butter, melted (for the pastry) Caramel Sauce:
• 1/2 cup granulated sugar
• 2 tbsp water
• 1/4 cup heavy cream
• 1/4 tsp salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Peel, core, and thinly slice the apples. In a large bowl, combine the sliced apples, lemon zest and juice, sugar, flour, cinnamon, nutmeg, and salt. Toss until well combined.
3. Unfold the puff pastry sheet on the parchment lined baking sheet.
4. Arrange the apple mixture along one edge of the pastry, leaving about a 2 inch border. Brush the border with beaten egg.
5. Roll the pastry around the apples, enclosing them completely and sealing the seam. Brush the top with more beaten egg.
6. Cut several slits in the strudel to allow steam to escape during baking. Bake for 30 35 minutes, or until golden brown. Remove from the oven and let cool slightly on a wire rack.
7. For the caramel sauce, combine sugar and water in a small saucepan over medium heat. Cook without stirring until the sugar dissolves and turns amber. Carefully whisk in heavy cream, salt, and vanilla extract. Let cool.
8. Slice the strudel and serve with a drizzle of caramel sauce and a light dusting of powdered sugar, if desired.

Chef’s Insight

Use a sharp knife to slice through the puff pastry without compressing it.

Notes

This recipe is suitable for a standard diet and can be easily modified to accommodate special diets.