Apples and raisins combined in flaky pastry. How can you possibly go wrong? Yum!
Puff Pastry Apple & Raisin Strudel
- Position an oven rack in the center of the oven and preheat to 375 degrees F
- In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated.
- Add the softened raisins, 1/4 cup sugar and the 2 tablespoons cold cubed butter. Toss well. Set aside
- Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness
- Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
- Brush strudel with melted butter and sprinkle with cinnamon and reserved sugar.
- Using a serrated knife, make several diagonal slits along top of strudel.
- Place on parchment paper-lined baking sheet and bake for 40 minutes, rotating halfway through to ensure even browning. Bake until puffed and golden. Adapted from my Mennonite Cookbook.