Apple Strudel

Apple Strudel

Your family will enjoy the homemade taste and old-fashioned goodness of this apple strudel made in half the time of the traditional version.

by 6  people
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Recipe from Pepperidge Farm Puff Pastry
SERVINGS
6
PREP TIME
1 hr 10 mins
TOTAL TIME
2 hrs 5 mins

Apple Strudel

Your family will enjoy the homemade taste and old-fashioned goodness of this apple strudel made in half the time of the traditional version.

Apple Strudel
SERVINGS
6
PREP TIME
1 hr 10 mins
TOTAL TIME
2 hrs 5 mins
by 6  people
add your rating
add a comment
Ingredients
  • 1/2 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 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
  •  Confectioners' sugar (optional)
Related Video
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This recipe has 32% less calories than the original version but still tastes just as great! With the addition of Yoplait Fat Free Banana yogurt you can make this a healthy and tasty dessert.

Directions
1. 
Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
2. 
Unfold the pastry sheet on a lightly floured 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 strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
Tip:
1. 
Make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
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