Apple Strudel

Preparation

1. Step 1

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

   Step 2

   Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work 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 seamside 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.

   Step 3

   Bake 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. Sprinkle with the confectioners’ sugar, if desired.

2. TIPS

   Step 4

   • For best results, 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.

   Step 5

   • For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

   Step 6

   • For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.

3. NUTRITIONAL INFORMATION

   Step 7

   Serving size 1 serving;

   Step 8

   Calories 238;

   Step 9

   Total Fat 12g;

   Step 10

   Saturated Fat 6g;

   Step 11

   Cholesterol 35mg;

   Step 12

   Sodium 282mg;

   Step 13

   Total Carbohydrate 28g;

   Step 14

   Dietary Fiber 2g;

   Step 15

   Protein 4g