Apple Strudel

This delicious recipe comes from Pepperidge Farms.  It makes such a beautiful presentation that actually looks like it was bought it from a bakery!!  It is so easy, too, which makes it even better.  I am one that loves apple desserts, but I must confess, I truly don't like peeling apples.  I even have an apple-peeler-corer-slicer, but hate to drag it out.  This dessert only calls for 2 apples... even I can handle that!!  I hope you give it a try!

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® Puff Pastry Sheets (1 sheet), thawed
Confectioners' sugar (optional)

Directions

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.

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.

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.

I am sharing with:

On the Menu Monday

Tea Party Tuesday

Full PlateThursday

Foodie Friday