Serves: 6 to 8
1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 cup sugar
2 teaspoons ground cinnamon
1 can (20 ounces) sliced apples, drained
1/3 cup raisins 1 egg, beaten
1. 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.
2. 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.
3. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel.