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Apple Strudel

Ingredients

1 sheet frozen puff pastry
1 egg
1 tablespoon water
2 tablespoons sugar, or to taste
1 tablespoon flour
teaspoon cinnamon
2 large Jonathan or Rome apples
2 tablespoons raisins
Confectioners' sugar, whipped cream or ice cream

Details

Serves: 6


Method

Thaw the pastry at room temperature for 30 minutes. Beat the egg and water together in a bowl. Combine the sugar, flour and cinnamon in a bowl and mix well. Peel, core and thinly slice the apples. Add the apples and raisins to the sugar mixture and toss to coat.


Unfold the pastry on a lightly floured work surface. Roll into a 12x16-inch rectangle with the narrow side facing you. Spoon the apple mixture onto the bottom half of the pastry, leaving a 1-inch border. Roll, starting at the narrow side, to enclose the filling. Place seam side down on a baking sheet, tucking the ends under the pastry. Brush with the egg mixture. Cut several slits 2 inches apart on the top of the pastry.


Bake at 375 degrees for 35 minutes or until golden brown. Let stand for 30 minutes before slicing. Serve warm dusted with confectioners' sugar or topped with whipped cream or ice cream.

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