Easy Caramel Apple Strudel – this easy danish braid has just 3 ingredients and is the easiest breakfast or dessert recipe ever! Caramel Apple is the perfect fall flavor, especially in a pastry!
So, I am pretty sure that Petco broke my dog. We took her to her first training last week and ever since she’s like a different person (er, dog). I’m pretty sure she’s too smart for training.
First of all, the trainer told us she’s shy (um, no) and has separation anxiety (um, yes). Supposedly separation anxiety is the worst thing a dog can have. (I have no idea why, I mean, I love sleeping/going to the bathroom/showering/eating/sitting/playing with her 24/7. Who wouldn’t?)
Anyway, first day of training we learned one command: quiet. Before this class Abby would never eat treats and never barked, unless she was playing or needed something. Now? Now she wants treats ALL THE TIME and so guess what? She barks All. Day. Long.
Turns out, after just one bark-Quiet!-treat command she learned if I bark I get a treat. So now she barks all the time. *eyeroll*
Of course I’d get a dog that can’t handle mainstream puppy training. She requires high-end grain-free treats, extra long walks, snuggling with me 24/7, and a dog whisperer. #storyofmylife
Basically, after spending 8 hours baking/filming/photographing 8 recipes and listening to her bark the entire time, I ate this entire Caramel Apple Strudel. *googles stress eating therapist*
Remember last week when I posted my homemade apple pie filling? I promised a recipe using it and THIS IS IT! I made a caramel version of my famous apple strudel. Except I added caramel. LOTS OF CARAMEL!
There are other names for this kind of pastry. I’ve seen it called a danish, but the most popular other name is a Crescent Braid. I’m sure it gets that name because it’s made with Crescent Rolls. Of course, you could also use puff pastry or a homemade cinnamon roll dough too. When you use the Crescent Rolls, this recipe only has 3 ingredients…assuming you’re using a can of pie filling or have already made my homemade version. Three ingredients, that’s IT! And did I mention one of them is caramel?
Caramel Apple Strudel is an easy fall recipe that’s perfect for breakfast, brunch, or dessert!
Making a braid or strudel like this looks complicated but really, it’s easy. I’m including a video below, but basically you just cut strips in the pastry you’re using, fill it up the middle, and “braid” or wrap the strips up over the center. Now, Lisa makes a really pretty braid, whereas mine are kind of just mashed together. But hey, I figure not everyone is good at braiding, right? So you won’t judge me? (Seriously, if Jordan has to wear any sort of braids for dance someone else has to do it. She knows not even to ask me. That carries over into food.)
If you’re looking for the perfect fall pastry, this is IT. Caramel and apples, how much better does it get?
Tips for making easy strudel:
- I like to use a rolling pin to press my crescent roll seams together to make one big rectangle. If you can find the sheets at the grocery store, you can grab one of those instead.
- Variety alert: you can use ANY kind of pie filling for this recipe, but apple goes SO well with caramel.
- Try using my homemade cinnamon caramel recipe – it would be even better than using store bought!
Caramel Apple Strudel
- 1 tube Pillsbury Crescent Rolls
- 2 cups homemade apple pie filling or about 16-20 ounces canned apple pie filling
- 1/4 cup caramel ice cream topping plus more for garnish
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Unroll crescent rolls onto prepared cookie sheet. Do not separate the rolls; instead pinch the seems together and press with a rolling pin to create one rectangular sheet.
- Using a knife or pizza cutter, cut slits on both sides of the dough about 1-2 inches long leaving a 2-3 inch gap in the center. Cut the slits about 1 inch apart.
- Place the apple pie filling down the center (uncut) part of the dough. Spread with caramel sauce. Fold over the flaps one by one, creating a somewhat braided effect.
- Bake for 12-17 minutes, or until the dough is cooked through and browned. Some caramel will leak out, that’s expected.
- Drizzle with more caramel sauce before serving.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 15, 2017