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Salted Caramel Strudel

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For the strudel

4 apples apple
(peeled and cut into bite-sized chunks)
50 g g sultanas sultana
0.5 tsp tsp cinnamon cinnamon
0.5 tsp tsp ground ginger ground ginger
1 packs pack ready rolled puff pastry ready rolled puff pastry
1 tsp tsp whole milk whole milk
2 tbsp tbsp sugar sugar
2 tbsp tbsp almonds almond

For the caramel sauce

75 g g butter butter
100 g g light brown sugar light brown sugar
50 g g golden syrup golden syrup
150 ml ml double cream double cream
sea salt sea salt

Salted caramel and apple strudel

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50 min


This delicious apple strudel makes an irresistible centrepiece for a special meal. It also includes an easy salted caramel recipe - perfect for whizzing up to drizzle over ice cream or cakes.

  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Grease a baking tray and remove the pastry from the fridge to allow it to come up to room temperature.
  2. Begin by preparing the caramel. Heat the butter, sugar and syrup together in a large heavy-based saucepan. Once melted, cook for 2 - 3 minutes then add the cream.
  3. Stir to combine, then add a large pinch of salt and swirl the caramel mixture together. Carefully taste the caramel, adding extra salt if required.
  4. Add the apple pieces to the caramel pan and mix until fully coated. Cook on a medium heat for 10 minutes, until the apple has softened but retains its shape.
  5. Once cooked, carefully remove the apple pieces from the caramel and set aside. Bring the caramel back to a simmer and cook until thick and syrupy, then remove from the heat and set aside.
  6. Unroll the pastry and transfer to a greased baking tray with one of the long sides closest to you.
  7. Spoon the apple over the front half of the pastry, leaving a 4cm gap around the edge. Sprinkle over the raisins and spices (if using), then drizzle with 3tbsp of caramel.
  8. Roll the pastry up, tucking in the ends as you go, then brush the top with milk and sprinkle over almonds and sugar.
  9. Using the end of a sharp knife, score a few slashes in the pastry, then transfer to the oven and bake for 25 minutes until brown and crisp.
  10. Once cooked, remove from the oven and leave to cool for 5 minutes. While its cooling, gently reheat the leftover caramel. Slice the strudel into diagonal slices and serve with another drizzle of warm caramel.