Pastry Puff + Apples = Apple Strudel

So it’s Oscar night, I’ll need a dessert. At least that’s what I told my husband. He knows I only watch about a half hour of the Oscars every year. Not only that, but the only movie I've seen that's up for an Oscar this year is Avatar so it's not like I can really root for any of the other movies, actors or actresses. Most importantly, my husband knows I love desserts and Oscar night was just an excuse to make dessert. I really don’t need to eat dessert, but I can’t help myself, I'm weak when any sweets are involved.

So,I thought about it all morning. I actually figured if I make a huge chef salad for dinner all the justification for dessert was there. But what to make for dessert? Looking around the kitchen I focused the two remaining Jonagold apples in my fruit bowl. I looked in the pantry, in the refrigerator and then the freezer. BINGO! Two apples, plus a puff pastry from the freezer equals OMG I can taste it now, Apple Strudel.

I downloaded an an easy strudel recipe where I could utilize puff pastry . The recipe I chose was so easy to make, I put it together in minutes. Of course, I had to mess up and forgot to add the raisins. I will just have to pay more attention next time because I love raisins and don't want to leave them out next time.

As I am writing this post, let me tell you, the house smells unbelievable. I just might have to do a taste test before eating dinner tonight.

Apple Strudel Recipe

Ingredients

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 egg
• 1 tbsp. water
• 2 tbsp. granulated sugar
• 1 tbsp. all-purpose flour
• 1/4 tsp. ground cinnamon
• 2 large Granny Smith apples, peeled, cored and thinly sliced
• 2 tbsp. raisins
• Confectioners' sugar (optional)

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Steps

1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
   
   
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.

Tip: 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.

Source: PuffPastry.com Apple Strudel, March, 2010.

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