Apple Strudel

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Apple Strudel

 

1/2 of a 17.3 oz. pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)

1 egg

1 TB water

2 TB granulated sugar

1 TB all purpose flour

1/4 tsp. ground cinnamon

2 large Granny Smith apples, peeled, cored and thinly sliced

2 TB raisins

Confectioners' sugar, optional

 

1. Thaw the pastry sheet at room temperature for 40 minutes or until it is

easy to handle. Preheat the oven

to 375° F. Lightly grease a baking sheet. Stir the egg and water in a small

bowl. Mix the sugar, flour and

cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

 

2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into

a 12 " x 16 " rectangle. With the

short side facing you, spoon the apple mixture onto the bottom half of the

pastry to within 1 inch of the edges. Starting at the short side closest to you,

roll up like a jelly roll. Place seam-side down on the baking sheet.

Tuck ends under to seal. Brush with the egg mixture. Cut several 2 " long

slits 2 " apart on the top.

 

3. Bake for 35 minutes or until golden. Cool on the baking sheet on a wire

rack for 30 minutes. Slice and

serve warm. Sprinkle with confectioners' sugar, if desired.

 

Makes: 6.