by Marilyn Byer, guest speaker
Serves: 6 people. Preparation time: 45 minutes.
- 1 Can of Apple Pie Pie Filling
- 1 Sheet (½ package) of Pepperidge Farm Puff Pastry Sheets
- 1-2 T. Flour
- 1 t. Cinnamon
- 1/3 C. Chopped Nuts
- ½ C. Raisins
- 1 Egg
- "Sugar In The Raw"
- Non-stick Spray
- Caramel Sauce (optional)
- Vanilla Ice Cream (optional)
Preheat the oven to 400 degree. Defrost the Puff Pastry Sheets.
In a small bowl mix the Pie Filling with the Cinnamon, Finely Chopped Nuts and Raisins. Spray a cookie sheet with non-stick spray or use a parchment paper for lining. On a lightly floured board unfold the Puff Pastry Sheet. Use a floured Rolling Pin to roll the dough out to about 10" X 15".
Spoon the filling mixture onto the short side of the dough leaving a two inch margin on either side and more at the top end. Roll the dough over the mixture away from you, making a 15" long tube, and continue rolling until it's completely encased. Tuck the ends under and lift it onto the cookie sheet. Beat the egg and brush it on the dough, then sprinkle the sugar evenly over the top of the pastry. Using a small sharp knife, score the top at 3 inch intervals with very shallow cuts.
Bake the pastry for 20-25 minutes until golden brown. Remove and let it cool enough to transfer to a serving platter where it can be cut through on the scores. Optionally top with Caramel Sauce or a scoop of Ice Cream. A sugar-free version can be made with Canned Apple Slices and Splenda to taste, instead of sugar.
"Strudel" - A German layered pastry with a sweet filling. It became popular in the 18th century during the Habsburg Empire. Austria and surrounding counties make Strudels too. Apple Strudel (Apfelstrudel) is the best known but Topfenstrudel, a sweet cheese variety, and Weichselstrudel, a sour cherry variety, can also be found in the old world. Strudel is not to be confused with Streusel (meaning sprinkled), which is a muffin or cake topping, usually of crumbs or finely chopped nuts.
