These Caramel Apple Toaster Strudel are a homemade twist on your childhood favorite! With a sticky sweet caramel apple filling and a cream cheese glaze, these are an upgrade on the classic. This recipe is published on Delish.com as part of my partnership with them.
Okay, raise your hand if you loved having Toaster Strudel for breakfast as a kid or teen. Hand raised? This recipe is for you. Think of your childhood favorite, with its super flaky crust, sticky fruit filling, and sweet creamy icing—now imagine it deliciously upgraded for grown-up consumption.
These Caramel Apple Toaster Strudels are a fall-themed homemade take on the regular old Apple Toaster Strudel. They have a gooey apple filling that’s thick, sweet, and full of creamy caramel. Half the apples are diced into small chunks to add texture, while the other half of the apples are grated to help thicken the apple mixture.
After cooking down the apples for a few minutes to soften them, caramel is mixed right into the apple mixture, giving you that swoon-worthy caramel apple flavor without the mess of eating an actual caramel apple.
I used puff pastry for the strudel crust, which makes these much easier to make. By rolling the puff pastry into a large rectangle, you can get a crispy, layered crust that isn’t too thick or doughy.
The caramel apple mixture is dolloped on top of rectangles of puff pastry, then sealed with an egg wash and another rectangle of puff pastry. If you want a shiny crust, you can add more egg wash on top of the prepared Toaster Strudel before baking.
After getting nice and golden brown in the oven, these Caramel Apple Toaster Strudels get a drizzle of white cream cheese icing. Let everyone drizzle on their own icing for the most classic experience (and because you know everyone will want to drizzle a little extra).
Take a bite and be brought back to your childhood mornings in the best possible way. The recipe is also posted on Delish.com!
Caramel Apple Toaster Strudel
For the filling
- Preheat oven to 375°F.
- Prepare filling: Grate apple on the large side of a box grater. Squeeze out excess juices from grated apples (don’t dry them out completely, but they shouldn’t be dripping). Dice other half of apple into very small (about 1/8") chunks.
- Melt butter in a saucepan over low heat. Add grated and diced apples and stir to coat. Add flour, cinnamon, and salt and cook over medium heat, about 5 minutes. Add caramel sauce and cook for another 5 minutes, until thick and syrupy. Let cool before using.
- On a well-floured surface, roll out one sheet of puff pastry into a large 10”-x-14” rectangle. Using a pizza cutter or very sharp knife, cut rectangle in half lengthwise, creating two 5”-x-14” rectangles. Cut each into four equal rectangles.
- Place one heaping tablespoon caramel apple mixture in the middle of four rectangles of puff pastry. Brush the other four rectangles of puff pastry with beaten egg using a pastry brush and lay egg-washed side down on top of filling. Use a fork to seal edges and make a few holes with tines of the fork on top. Repeat with other sheet of puff pastry.
- Bake strudels on a parchment-lined baking sheet for 30-25 minutes or until light golden brown. Let cool 15 minutes before serving. Best served warm. Reheat for a few minutes in a toaster oven if desired.
- For icing: In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Transfer to a plastic bag or piping bag and drizzle on toaster strudels just before serving.