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Ingredients
- Directions:
- 1/2 of a 17.3 oz. pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
- 1 egg
- 1 tbsp. water
- 2 tbsp. granulated sugar
- 1 tbsp. all-purpose flour
- 1/4 tsp. ground ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- 2 tbsp. raisins
- Confectioners' sugar (optional)
- ● Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375 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 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 on 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.
Preparation
Step 1
● Sprinkle with confectioners' sugar, if desired.