As soon as we received an invitation to an Oktoberfest party I knew I wanted to make Apple Strudel. I searched high and low for the best recipe, and although I wanted to make my own puff pastry I knew I wasn’t going to have time. After a good half hour of researching recipes I finally decided on the Pepperidge Farm® recipe. Great choice because not only was the recipe easy to read and make, but super delish! If this is your first time working with puff pastry you should know that it takes about an hour to defrost! I had never worked with frozen puff pastry before and did not plan accordingly. Luckily I didn’t ruin it by defrosting it in the microwave! Hope you’ll try this recipe and love it just as much as my friends and I did! *You must make the vanilla sauce that goes with it… oh-so good!
2. 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 edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
3. Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.
- Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
- For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.