Apple Strudel

Name: Apple Strudel
Ingredients: 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; 1/2 of a 17.3-ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet), thawedConfectioners' sugar (optional); Confectioners' sugar (optional)

9 ingredients

3 steps

Ingredients

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
1/2 of a 17.3-ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet), thawedConfectioners' sugar (optional)
Confectioners' sugar (optional)

Directions

1

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
2

Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work 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.
3

Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.