Apple Strudel

• 1/2 of a 17.3 oz. pkg. Pepperidge Farm Frozen Puff Pastry Sheets {1 sheet}
• 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

Directions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease a baking sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into o a 16x12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1-inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam side down onto the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2-inches apart on the top. Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners' sugar, if desired.

Serves: 6