Almond Raisin Apple Strudel
- 1-17 oz box frozen puff pastry
- 1-7 oz box Odense Almond Paste
- 1 cup golden raisins
- 1/2 cup lightly packed dark brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 granny smith apples, peeled, cored and sliced
- 1 egg, beaten with 1 teaspoon water
- 1 tablespoon butter
35 minutes to bake
Total Time: 70 minutes
- Thaw puff pastry sheets according to box instructions. The trick to working with puff pastry is to have the dough thawed enough to roll out, but still have a chill to it. Preheat oven to 375°F.
- Place raisins in small sauce pan and just cover with water (for a more adult taste, add 2 tablespoons of brandy). Bring to boil and remove from heat. Cover and set aside.
- Grate Almond Paste (using large hole side of box grater) into large bowl. Add sugar, cornstarch, cinnamon and salt. Mix with fingers until well combined and crumbly. Add apples.
- Drain raisins. Add to apple mixture. Mix well.
- Carefully unfold one pastry sheet onto a lightly floured counter. With a flour-dusted rolling pin, roll into a 15" x 12" rectangle. Work quickly to keep dough cool.
- With short side facing you, brush 1/2 inch of edges with some beaten egg. Spoon half of apple mixture on bottom half of rectangle. Dot apples with bits of butter.
- Starting on long side, roll up like a jellyroll. Place strudel seam side down on lined baking sheet. Pinch ends together and fold under to seal.
- Lightly brush top and sides with beaten egg. Sprinkle with sugar if desired. Cut 4 two-inch long slits diagonally along top. Use remaining ingredients to make second strudel.
- Bake 35 minutes or until golden. Transfer cookie sheet to wire rack and cool for 20 minutes before serving.
- Test Kitchen tip: *Only need one strudel? Wrap second with plastic and then with foil. Freeze for up to one month. Remove from freezer and let stand at room temperature for 20 minutes, lightly brush with egg and bake an extra 10 minutes, 45 minutes total.