Apple Strudel

Your family will enjoy the homemade taste and old-fashioned goodness of this apple strudel made in half the time of the traditional version because you use purchased puff pastry sheets.

Yield

6 servings

Ingredients

1 sheet Pepperidge Farm® Puff Pastry
1 egg
1 tablespoon water
2 tablespoons granulated (white) sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons raisins
confectioners' (powdered) sugar (optional)

Directions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Preheat the oven to 375°F (191°C). 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.

Unfold the pastry sheet on a lightly floured surface. Roll the 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 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-inch long slits 2 inches apart on the top.

Bake for 35 minutes or until golden. Cool on the baking sheet on a wire cooling rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners' sugar, if desired.

Estimated Time

Preparation Time: 1 hour 10 minutes
Standing Time: 40 minutes
Bake Time: 35 minutes
Cooling Time: 30 minutes

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