Caramel Apple Cheese Curds


Caramel Apple Cheese Curds

Cinnamon Apple fritter meets Ellsworth cheese curds...DELICIOUS!!
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 8



  • 2 tbsp vegetable oil for frying
  • 16 3” x 3” baked filo squares
  • 1 stick butter melted
  • Cinnamon sugar for dusting (1/2 cup sugar + 1 Tablespoon ground cinnamon)
  • Whipped cream, sliced apples, & fresh mint for garnish

Apple Compote

  • 8oz Granny Smith apples – ¼” dice
  • 4 floz hard cider


  • 1-1/2 cup pancake mix
  • 1/2 cup all –purpose flour
  • 1 egg
  • 12 floz beer
  • 1 lb Ellsworth Cheese Curds
  • 1 cup corn starch, for dredging

Maple Bourbon Caramel Sauce

  • 1 cup firmly packed brown sugar
  • 4 oz butter
  • 1/4 cup half and half
  • 1/4 cup maple syrup
  • 1/4 cup bourbon
  • 1 tsp balsamic



  • Prepare filo by layering 5 sheets with melted butter brushed in-between each layer and dust top layer with cinnamon sugar. Cut into 3” x 3” squares.
  • Place squares on a non-stick sheet pan and bake in preheated 400-degree oven until golden brown. Remove from oven and let cool.


  • Prepare apple compote by sautéing diced apples in clarified butter. Add hard cider and 1 tablespoon cinnamon sugar. Simmer on medium heat until most of the liquid has reduced and apples are soft.


  • Heat brown sugar and butter over medium-high heat in a large saucepan. Stir constantly with a wooden spoon until sugar is dissolved. Add remaining ingredients and bring to a boil in a large saucepan over medium-high heat. Boil, stirring constantly for 3-4 minutes until smooth and thick. Serve warm or room temperature. Store any remaining caramel in the refrigerator using a screw-top jar for up to a month.


  • Prepare batter by placing pancake mix, flour, egg and beer in a mixing bowl. Whisk to combine evenly. Should be a smooth thin batter.
  • Place 2 quarts of oil in a 4-quart sauce pot and heat to 350-360 degrees. Check with thermometer and adjust temp. as needed to ensure a constant temperature.
  • Place cheese curds approx. 8 at a time into corn starch, shake off excess and drop into batter.
  • Using fingers gently place cheese curds into hot oil shaking off excess batter as you go.
  • Once golden brown remove with a strainer and place in a mixing bowl.
  • Toss with a generous Tablespoon of cinnamon sugar. Set aside and keep warm until assembly. Repeat process until all cheese curds have been fried and dusted with cinnamon sugar.


  • Place one square of baked filo in center of plate. Top with 2 ounces of warm apple filling and approx. 3-4 fried cheese curds. Top with additional baked filo square.
  • Garnish with vanilla whipped cream, caramel sauce, fan of thin sliced apples and a sprig of fresh mint.
Tried this recipe?Let us know how it was!