Enjoy this pastry as a brunch treat or dessert. The filling isn't as sweet as some recipes, but you can adjust the sweetener up or down to taste.
Author: Adapted from Pepperidge Farm
Recipe type: Breakfast
Cuisine: Austrian
Serves: 6 servings
Ingredients
¼ cup sugar
1 tablespoon all-purpose flour, plus additional for sprinkling
½ teaspoon ground cinnamon
2 large Granny Smith, Honeycrisp, Braeburn, or Golden Delicious apples, peeled, cored and thinly sliced or diced
2 tablespoons raisins
1 egg (see Egg-Free Substitute below)
1 tablespoon water
½ (17.3-ounce) package puff pastry sheets (1 sheet), thawed
1 tablespoon powdered sugar
Instructions
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the sugar, flour, and cinnamon. Add the apples and raisins and toss to coat.
Sprinkle the a work surface with flour. Unfold the pastry sheet onto the floured work surface. Roll the pastry sheet into a 16x12-inch rectangle.
With the short side of the pastry facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll the pastry up like a jelly roll.
Place the strudel seam side down onto your prepared baking sheet, and tuck the ends under to seal.
In a small bowl, whisk together the egg and water. Brush the pastry with the egg mixture.
Cut 4 deep slits in the top of the pastry.
Bake the strudel for 35 minutes or until the pastry is golden brown.
Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
Once cool, sprinkle with the powdered sugar and slice to serve.
Notes
Egg-Free Substitute: You can omit the egg-water wash, but instead brush the pastry with agave nectar, oil, or dairy-free milk beverage. These will each help the exterior brown and crisp.