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 minIngredients
Directions
Thaw pastry 20 minutes.
Preheat oven to 350℉ (180℃).
On a lightly floured surface, roll pastry to 12×15 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.
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