Apple Strudel

Cooking Instructions

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. Cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners' sugar, if desired.

Tip:  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.