"Your family will enjoy the homemade taste and old-fashioned goodness of this apple strudel made in half the time of the traditional version because you use Pepperidge Farm® Puff Pastry Sheets." — Campbell's Kitchen
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Pepperidge Farm® Puff Pastry
Granny Smith apples - peeled, cored and thinly sliced
Exactly what I was looking for. I had some left over puff pastry to use up. I scaled the recipe down to 4. I didn't do the swiss roll thing though - I rolled the pastry out to a rectangle as best I could and put the filling down one half of the pastry and then folded the empty half of the pastry over the filling and rolled up the three sides to seal. I also brushed it with milk instead of the egg wash and sprinkled on some sugar before baking. Yummy.
super easy, pretty good taste but I've had better
Very easy and most of my family enjoyed it. Follwed the recipe with the exception of omitting the raisins and using parchment paper instead of greasing the pan. I will definately use a little more sugar next time, double the cinnamon and include the raisins or use dried cranberries. Also, my oven temperature is accurate but at 35 minutes, although a perfect golden brown exterior, the middle of the dough was just a little under-baked.
This was delicious. Very easy to make. I used Cortland apples and they were fine. I also substituted dried cranberries for the raisins. I did have trouble rolling out to the stated size, so I made it a bit smaller. I also used parchment paper to roll out on, this helped a lot to roll with the apple filling.
Great easy recipe to make. I used the side of my grater to uniformly slice the apples. I added a few dashes of lemon juice to the apples and about a 1/4 cup of chopped walnuts to the apple mixture. Finished with a cinnamon glaze after the strudel cooled. Yummy!
Bad name for anyone searching for a strudel recipe. I thought this might have soup in it! Anyway, this is very good and so quick to put together. I do think it's close to impossible to roll as per the instructions because there seems to be too much filling for the amount of pastry (which I couldn't get to 16x12). Just enclose the filling in the dough, seal and place seam side down on parchment paper. Next time I will add a bit extra sugar, maybe an equal amount of brown sugar, and add some chopped walnuts.
Excellent! I wanted individual servings, so I cut one pastry sheet into three strips, then filled & rolled up. They came out perfect! I topped with a confectioner's sugar and milk glaze - wonderful!
I've been searching for an authetic recipe for apfel studel as my husband is German and I will look no further. My husband said I out did myself, if only he knew how easy it was to make. Thank you for an excellent recipe.
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