Ingredients:

1 / 2 of 17.3-oz. pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 egg

1 tbsp. water

2 tbsp. granulated sugar

1 tbsp. all-purpose flour

1 / 4 tsp. ground cinnamon

2 large Granny Smith apples, peeled, cored and thinly sliced

2 tbsp. raisins

Confectioners' sugar (optional)

Directions:

1. Heat oven to 375°F. Beat egg and water in small bowl with fork. Stir sugar, flour and cinnamon in medium bowl. Add apples and raisins and toss to coat.

2. Unfold pastry sheet on lightly floured surface. Roll pastry sheet into 16 x 12" rectangle. Spoon apple mixture onto bottom half of pastry sheet to within 1" of edge and roll up like jelly roll. Tuck ends under to seal. Place seam-side down onto baking sheet. Brush pastry with egg mixture. Cut several slits in top of pastry.

3. Bake 35 min. or until pastry is golden brown. Let cool on baking sheet on wire rack 30 min. Sprinkle with confectioners' sugar, if desired.

Tip: Make sure to toss apples and raisins in Step 2 until they're evenly coated with flour mixture. The flour helps to thicken juices released by apples as they cook.

Ingredients:

Directions:

Apple Strudel