Apple Strudel Puff Pastry
Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!
Yield
12 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
puff pastry
frozen |
*
|
| 2 | large |
apples
peeled, sliced |
*
|
| 2 | tablespoons |
raisins, seedless
|
|
| 1 | tablespoon |
sugar
mixed with 1/4 teaspoon cinnamon |
|
| 1 | each |
eggs
beaten with 1 teaspoon water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
puff pastry
frozen |
*
|
| 2 | large |
apples
peeled, sliced |
*
|
| 3E+1 | ml |
raisins, seedless
|
|
| 15 | ml |
sugar
mixed with 1/4 teaspoon cinnamon |
|
| 1 | each |
eggs
beaten with 1 teaspoon water |
|
Directions
Thaw pastry 20 minutes.
Preheat oven to 350℉ (180℃).
On a lightly floured surface, roll pastry to 12x15 inch rectangle.
Place on ungreased baking sheet; arrange apples down the center.
Sprinkle with raisins and cinnamon-sugar.
Brush edges of dough with egg wash.
Roll up jelly roll style with seam side down.
Turn ends under, brush with egg wash.
Make diagonal slits across the top at 2 inch intervals.
Bake for 35 to 40 minutes.
