Autumn Apple Strudel
What’s better than a warm pastry stuffed with tangy bites of apples and cranberry? Topping it with a dollop of vanilla ice cream or whipped cream!
- 2 eggs
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup sweetened dried cranberries
- 2 tablespoons sanding or decorating sugar
- 2 tablespoons water
- 1⁄4 cup all-purpose flour
- 4 large Granny Smith apples, peeled, cored and thinly sliced
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- Heat the oven to 375°F. Beat the eggs and water in a small bowl with a fork. Stir the granulated sugar, 2 Tbsp. flour and the cinnamon in a large bowl. Add the apples and cranberries and toss to coat.
- Sprinkle the remaining flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle.
- With the short side facing you, spoon half 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.
- Repeat with the remaining pastry sheet. Sprinkle the pastries with the sanding sugar.
- Bake for 35 minutes or until the strudels are golden brown. Let the strudels cool on the baking sheets on wire racks for 20 minutes.