Salted Caramel Strudel
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This salted caramel strudel is one of my favorite desserts to make when I want something impressive but don't have all day in the kitchen. With just 30 minutes of prep and 40 minutes of baking, you'll have a stunning treat ready faster than you'd think. The combination of rich chocolate cake, buttery caramel, and crunchy pistachios creates layers of flavor and texture that feel fancy but come together easily. Plus, the pistachios add heart healthy fats and antioxidants, so you can feel a little better about indulging. This is the kind of dessert that makes people think you spent hours in the kitchen when really you just followed a simple, straightforward recipe.
Ella x
Ingredients
- 400all-purpose flour
- 2salt
- 400granulated sugar
- 200unsalted butter, softened
- 100cocoa powder
- 10baking powder
- 4eggs
- 100 mlheavy cream
- 1sea salt
- 200unsalted caramel sauce
- 100pistachios, chopped
- 50salted caramel sauce (for serving)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, salt, granulated sugar, cocoa powder, and baking powder.
Tip: Use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- 3
Add the softened butter to the dry ingredients and mix until a dough forms.
Tip: Be careful not to overmix the dough.
- 4
Roll out the dough on a lightly floured surface to a thickness of about 3mm.
Tip: Use a rolling pin to achieve an even thickness.
- 5
Spread the dough with the unsalted caramel sauce, leaving a 1-inch border around the edges.
Tip: Make sure to leave enough room for the caramel to spread during baking.
- 6
Sprinkle the chopped pistachios over the caramel sauce.
Tip: This will add a nice textural element to the strudel.
- 7
Roll the dough into a tight log, starting from one of the long edges.
Tip: Use a little bit of water to help the dough stick together if needed.
- 8
Cut the log in half lengthwise and twist the two halves together to form a braid.
Tip: This will create the distinctive layered effect of the strudel.
- 9
Place the strudel on the prepared baking sheet and brush the top with the beaten eggs.
Tip: This will help the strudel brown evenly during baking.
- 10
Bake the strudel for 35-40 minutes, or until golden brown.
Tip: Use a thermometer to ensure the strudel has reached a safe internal temperature of 165°C (330°F).
- 11
Remove the strudel from the oven and let it cool for 10 minutes before slicing.
Tip: This will allow the filling to set and the strudel to hold its shape.
- 12
Serve the strudel warm, topped with a sprinkle of sea salt and a drizzle of salted caramel sauce.
Tip: This will add a nice salty kick to the sweet and sticky filling.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.