This simple apple strudel is made with prepared pie crust, fat apple wedges and loaded with raisins, walnuts and cinnamon. Topped with whipped cream, this strudel is a keeper!
- 2 pie crusts, thawed (I like Trader Joe’s, but the Pillsbury crust works great also!)
- 5–6 c frozen apples, peeled and cored) sliced thick and uniform (Freezing produces a starchy apple that holds up great when baked.)
- 1 1/4 c sugar
- 1 t cinnamon
- 1 T lemon juice
- 1/2 c golden raisins
- 1/2 c chopped walnuts (optional)
- 1 large egg
- Sugar for dusting
- Powdered Sugar for dusting
- Whipped Cream for serving
- Begin by freezing your apples, if you didn’t find any in your frozen foods section. I froze my own in a single layer on a sheet pan for about 2 hours in the freezer. They should be thick. I got about 6-7 apple slices from each half.
- After apples are frozen, toss them with the sugar, cinnamon, lemon juice, raisins and walnuts. Set aside.
- Preheat oven to 400. Take each pie crust and roll into a rectangle about 12 x 14. Place half of apple filling on the long side closest to you, leaving a two inch border. Roll up gently from the long side. (I only was able to roll this 2-3x. If you make a hole, just pinch it back together.) Do the same with the second pie crust. Place on an insulated baking sheet topped with parchment paper. If you do not have an insulated sheet, you can stack two pans together. I was able to bake both on the same sheet.
- Press roll together gently, flattening ever so slightly. Tuck ends in and brush well with a beaten egg. Sprinkle with sugar and cinnamon if desired. Make slashes on the top of the strudel where you want your slices to be.
- Bake until golden brown for 20 minutes THEN turn oven temperature down to 375 and bake another 15-30 minutes or until filling is bubbling out of slits.Remove from oven. If there is juice on the baking sheet, pour it into the sink.Let cool to room temperature before serving. Serve with whipped cream.
- I stored this at room temperature for 4 days uncovered and it stayed crisp!
Thanks Marcy Goldman.
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