Ingredients
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
- 1 egg
- 1 tbsp. water
- 2 tbsp. granulated sugar
- 1 tbsp. all-purpose flour
- 1/4 tsp. ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- 2 tbsp. raisins
- Confectioners' sugar (optional)
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it?s easy to handle. Heat the oven to 375°F. Lightly grease a baking sheet. Beat the egg and water in a small bowl with a fork.
Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on the baking sheet. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top.
Bake for 35 minutes or until the pastry is golden. Cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners' sugar, if desired.
Tip: Make sure to toss the apples and raisins in Step 2 until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
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Submitted 12/4/08.
Source: Pepperidge Farm Puff Pastry
Submitted By: Maria Mark
Apple Strudel