Apple Strudel

The notorious German pastry favorite celebrates apples with a brown sugar and raisin filling wrapped in a buttery and flakey puff pastry.

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For the Pastry:

1 recipe Puff Pastry or store bought puff pastry

For the Filling:

3 granny smith apples peeled and sliced thin

3/4 cups light brown sugar

1/2 cup flour

1 cup golden raisins

1/2 teaspoon salt

1 teaspoon cinnamon

juice of half a lemon

egg for egg wash

turbinado sugar for topping before baking

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Technique:

Line a large rimmed baking sheet with foil.

Roll out pastry dough into a large rectangle and place on rimmed baking sheet. Chill for about 30 minutes.

Preheat oven to 400 degrees.

Place sliced apples in a large bowl and add all filling ingredients. Stir to combine.

Remove pastry from fridge and place filling mixture in the middle of pastry leaving a few inches on each side for folding over.

Fold over top and bottom edges then each side and seal over pastry. Brush with egg wash and cut a few slits down the middle on a diagonal for venting. Sprinkle with turbinado sugar.

Bake 35 to 40 minutes until golden brown and flakey.