In the Bag: Apple Strudel

One of my favorite things to eat growing up was apple strudel. As much German as I have in my family tree, it would be a shame for me not to love it. But one thing I don’t love? The tons of work involved with making strudel dough. I’ve found that puff pastry makes a great substitute. I used apples I got at the farmers market. I adapted the recipe slightly by adding a handful of walnuts to the apple mixture. I’m submitting this recipe to the In The Bag blogging event, hosted by Real Epicurean, which is celebrating Fruit & Nuts as the theme this round.

Apple Strudel

Apple Strudel
recipe adapted slightly from AOL Food

1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large apples, peeled, cored and thinly sliced (I used one Golden Delicious and one McIntosh)
2 tbsp. plump golden raisins
Granulated sugar (for sprinkling)

Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F. 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 to the flour mixture and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16×12-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 edges. Starting at the short side closest to you, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on the baking sheet. Brush with the egg mixture, and sprinkle with granulated sugar. Cut several 2-inch-long slits 2 inches apart on the top.

Bake for 35 minutes or until the pastry is golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm.

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