Ingredients

1 sheet (from a 1.25-ounce package) frozen puff pastry, thawed
1/3 cup sugar
2 teaspoons ground cinnamon
1 (20-ounce) can sliced apples, drained
1/3 cup raisins
1 egg, beaten

Directions

Preheat the oven to 400°F. Place the pastry on a cookie sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well.

Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid.

Spoon the mixture down the center of the dough. Cut slits in the dough 1 inch apart lengthwise down each side of the filling. Brush each 1-inch dough strip with the beaten egg and fold over the dough.

Brush the top of the pastry with the remaining egg and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.

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NOTE: You can put this together a few weeks ahead of time and freeze it unbaked. When ready to serve, simply thaw and bake for a fresh, hot strudel with practically no fuss.

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