Ingredients:

  • 2 lbs Granny Smith apples, peeled and thinly sliced
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter
  • 1/4 cup raisins
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp water
  • 1/4 cup powdered sugar

Instructions:

  1. Melt 2 tbsp of butter in a skillet over medium heat.
  2. Add the sliced apples, lemon juice, and cinnamon to the skillet. Cook for 5-7 minutes until apples soften and liquid reduces to a thick syrup.
  3. Stir in the granulated sugar and raisins. Cook for another 2 minutes until sugar is dissolved, then remove from heat and let cool for 10 minutes.
  4. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Unfold the thawed puff pastry onto the parchment paper.
  6. Spoon the cooled apple mixture in a thick log shape down the center of the pastry, leaving a 2-inch border on all sides.
  7. Fold the sides of the pastry over the filling and pinch the seams tightly to seal.
  8. Beat the egg with 1 tbsp of water and brush the egg wash over the entire surface of the strudel.
  9. Bake for 25-30 minutes until the crust is a deep mahogany-gold and puffed.
  10. Allow to cool for 5 minutes, then dust with powdered sugar while still warm.