2 T sugar
1 T flour
1/4 tsp cinnamon
3 T raisins (optional
2 large Granny Smith apples, peeled, cored and thinly sliced
1 egg, beaten with 1 T water
Confectioners’ sugar, for sprinkling on top (optional)
Thaw pastry in refrigerator for several hours or at room temperature for 30 minutes. In a large bowl, combine sugar, flour and cinnamon. Add apples and raisins and toss to coat. Unfold pastry sheet on a lightly floured surface and roll into a 16"x12" rectangle. With short side facing you, spoon apple mixture on bottom half of pastry to within 1-inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on an ungreased or parchment lined baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2-inch long slits 2” apart on top of pastry. Bake at 375° for about 26 to 29 minutes, or until golden. Cool on baking sheet or wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners’ sugar, if desired.
Yield:
1 strudel
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