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1/2 package (17-1/4 oz. size) frozen puff pastry sheets (1 sheet) 1 egg, beaten 1 tbsp. water 2 tbsp. sugar 1 tbsp. all-purpose flour 1/4 tsp. ground cinnamon 2 large Granny Smith apples, peeled, cored and thinly sliced (about 3 cups) 2 tbsp. raisins Thaw pastry sheet at room temperature 20 minutes. Preheat oven to 375°F. Mix egg and water and set aside. Mix sugar, flour and cinnamon. Add apples and raisins and toss to coat and set aside. Unfold pastry on lightly foured surface. Roll into 16-inch by 20-inch rectangle. With short side facing you, spoon apple mixture on bottom half of pastry to within 1 inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2-inch-long slits 2 inches apart on top. Bake 35 minutes or until golden. Cool on baking sheet on wire rack about 30 minutes before serving. Slice and serve warm. Sprinkle with confectioners' sugar if desired. Serves 6. |
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