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Apple Strudel

Brought to you by Pepperidge Farm® Puff Pastry.

6 ServingsThaw Time: 40 min. Prep Time: 30 min. Bake Time: 35 min. Cool Time: 20 min.

Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
2 tablespoons granulated 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' sugar (optional)

Directions

Heat the oven to 375°F. Beat the egg and water in a small bowl
with a fork or whisk. 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 edge. Roll up like a jelly roll. Place
seam-side down onto a baking sheet. Tuck the ends under to seal.
Brush the pastry with the egg mixture. Cut several slits in the top
of the pastry.
Bake for 35 minutes or until the strudel is golden brown. Let the
strudel cool on the baking sheet on a wire rack for 20 minutes.

2 of 2

Apple Strudel (continued)

Directions (continued)

Sprinkle with the confectioners' sugar, if desired. Yield: 6
servings.

Tip: Make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.