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Fish Sauce Caramel Apple Strudel

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  • Fish Sauce Caramel
    • 1/2 cup granulated sugar
    • 1/8 cup water
    • 3 tbsp butter, cut into cubes
    • 1/4 cup heavy cream
    • 1 ½ tbsp of Red Boat Fish Sauce
    • pinch of salt
    • 1 tsp vanilla extract
  • Strudel
    • 1 sheet puff pastry
    • 2 large apples / 3 cups of apples, diced
    • Juice of ½ lemon
    • 1 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1 ½ tbsp all-purpose flour
    • pinch of salt
    • 3 tbsp Red Boat Palm Sugar
    • 1 egg + 1 tbsp water
    • granulated sugar, for sprinkling



  1. In a pot over medium, add granulated sugar and water. Gently swirl the pot to cover the sugar with the water. Bring to a boil until the sugar darkens and turns amber. Turn the heat down to low.
  2. Carefully add your butter and whisk vigorously to combine.
  3. Once combined, remove from heat and add your cream, whisking vigorously to combine. Add Red Boat Fish Sauce, salt, and vanilla extract. Whisk together.
  4. In a bowl, add your peeled and cored diced apples, lemon juice, cinnamon, nutmeg, flour, and salt. Mix to coat.
  5. In a pan over medium-low heat, add Red Boat Palm Sugar. Bring to a soft boil. Add apple mixture and saute for 3-5 minutes until slightly softened. The mixture should thicken and the water should be minimal.
  6. Roll out and thaw a sheet of puff pastry. Divide it into 3 parts. Cut diagonal slits on the sides, leaving extra space at the top and bottom to fold the strudel close. Place the apple filling in the center and fold the top and bottom flaps in. Alternating sides, fold the puff pastry slits from one side to the other. Brush with egg wash by combining 1 egg and 1 tbsp of water. Sprinkle the top with sugar.
  7. Bake at 400F for 27-30 minutes or until pastry is golden brown. Drizzle with fish sauce caramel and enjoy immediately.


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