How to make the best simple and easy caramel apple strudel - Because this recipe uses puff pastry for dough, it comes together in just a few minutes and tastes amazing. The filling is sweet but not too sweet because it uses a Granny Smith apple.

a partially sliced Caramel Apple Strudel made with puff pastry on a wooden cutting board with an apple

Did you ever have a dessert so good that you licked the plate?

And then asked for a second helping and licked the plate after that was gone?

No?

I haven't, either.

I would never do something so crass.

No way, not me.

But someone I know would, and someone I know did - this evening.

After an especially long "I don't want to go to sleep because I'm an independent toddler with a mind of her own!" jag this evening, I emerged groggy from Grace's bedroom.

Before I reached the end of the hall, I smelled baking apples.

Joe wanted to surprise me by preparing a Caramel Apple Strudel for our dessert. Isn't he sweet?

Our second surprise - the strudel was so good that we ate the whole thing, each slice topped with a scoop of my homemade vanilla ice cream. I know no adjectives worthy of this extraordinary concoction.

Because this recipe uses packaged puff pastry, it literally takes a few minutes to prepare.

How to make insanely easy caramel apple strudel

Heat oven to 425ºF. Spray a large sheet pan with cooking spray. Remove the puff pastry from the fridge and let it stand on the counter for 10 minutes.
Meanwhile, in a 10-inch skillet, cook apple, caramel topping and ½ teaspoon cinnamon over medium-low heat, stirring occasionally, until apple is tender.
Place puff pastry onto the prepared pan and roll very gently if required. You'll know it's required if there are lumps, bumps, or cracks in the dough.
Spoon apple mixture lengthwise down center of pastry; spread to within ½ inch of edges. Sprinkle with pecans. Starting with short side, roll up; firmly pinch edges to seal.
In a small bowl, mix sugar and ¼ teaspoon cinnamon. Brush dough with egg. Sprinkle with cinnamon-sugar mixture. Make slits 2 inches apart on top of dough.
Bake 10 minutes or until pastry puffs up, then immediately lower the temperature to 375ºF and bake until deep golden brown.
Sprinkle with powdered sugar if desired. Can be served warm or room temperature.