CINCINNATI AND SOUP: FESTIVALS AND FROLICS: APPLE STRUDEL - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

CINCINNATI AND SOUP: FESTIVALS AND FROLICS: APPLE STRUDEL

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This great Oktoberfest dessert is good anytime of year. It makes a nice addition to spring brunches, winter breakfasts or any evening. Especially good with hot coffee and cheerful conversation !

You will need:

1 sheet frozen puff pastry dough, thawed

1 egg                                           1 tsp water

1/2 cup raisins                             1 can apple pie filling ( 21 oz)

 

 

Directions:

1. Preheat oven to 375 deg.

2. Combine egg and water in a small bowl .Whisk.

3. Unfold pastry sheet on a floured surface.

4. Roll into a rectangle.

5. Mix raisins into pie filling.

6. On the short side, spoon filling to 1 inch of the edge on  the lower half of the pastry rectangle.

7. Roll up like a jelly roll.

8. Place it seamside down on an ungreased cookie sheet.

9. Seal ends together.

10. Brush with egg and water mixture.

11. Bake for 35 min. or until strudel is light brown.

12. Cool about 30 minutes before serving.

Note: It takes about 30 -45 min.for the puff pastry dough to thaw at room temperature. This recipe makes 1 strudel.

( ALL RIGHTS RESERVED: CINCINNATI AND SOUP: FESTIVALS AND FROLICS: BY CHERI BRINKMAN: PUBLISHER: MAC GUFFIN PRODUCTIONS: 2013)

 

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