How to make apple strudel yourself
- 1/2 of a 17.3-ounce package 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 Granny Smith apples, peeled, cored and thinly sliced
- 2 tbsp. raisins
- Powdered sugar (optional)
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.
Beat the egg and water in a small bowl with a fork.
Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
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 edges.
Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal.
Place seam-side down on the baking sheet. Brush the pastry with the egg mixture.
Cut several 2-inch-long slits 2 inches apart on the top.
Bake for 35 minutes or until the pastry is golden brown.
Cool on the baking sheet on a wire rack for 30 minutes.
Sprinkle with the powder sugar, if desired.
Make sure to toss the apples and raisins in Step 2 until they're evenly coated with the flour mixture.
The flour helps to thicken the juices released by the apples as they cook.
Instead of the flour you can also use unflawored bread crumbs.