Difficulty: Easy - for beginners
Serves: 6 servings
â€¢1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
â€¢1 tablespoon water
â€¢2 tablespoons granulated sugar
â€¢1 tablespoon all-purpose flour
â€¢1/4 teaspoon ground cinnamon
â€¢2 large Granny Smith apples, peeled, cored and thinly sliced
â€¢2 tablespoons raisins
â€¢Confectioners' sugar (optional)
â€¢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.
â€¢ 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.
â€¢ 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. 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.