Recipe by Campbell's Kitchen
"When you pull this warm strudel from the oven, everyone will think it took hours to prepare. Not true when you rely on frozen Pepperidge Farm® Puff Pastry Sheets and canned pie filling."
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Pepperidge Farm® Puff Pastry
1 (21 ounce) can
apple pie filling
Well, it just doesn't get much easier than this when it comes to desserts - or much tastier! With so few ingredients you really can't go wrong with this one... I made this even easier by using Pepperidge Farm Puff Pastry Shells vs. the sheets so you can scoop out the inside that makes it so "doughy". (Just follow the directions on the box) I added some raisins to the apple pie filling and after brushing on the egg wash I sprinkled a little turbinado sugar over top for a little "crunch". Granted there's nothing like homemade, but this is a great ending to any meal without a lot of effort!
This didn't work out well for me. The directions are not clear in terms of rolling this up and did not go easily. Second, after baking for 35 minutes this was indeed golden brown and flaky on the inside, but still somewhat doughy on the inside. Not to my liking or standards at all. It has potential however - I think it would be much easier and efficient to roll the pastry sheet into a rectangle, spread the fillling along the middle third (the long way) and then fold in the two sides. This would seem to be much more user-friendly than trying to roll up pastry with a can of pie filling in it and would probably bake more evenly as well.
You couldn't get easier than this! This recipe is so simple, quick to prepare and is always a success! I have made it as stated and also into individual triangle using the small squares and using the egg-wash to seal the sides down and then pressing the tongs of a fork along the edges to make a nice finished look. I have also used blueberry pie filling. I sprinkled the top with cinnamon and sugar.
I really liked how easy this is. I did add some cinnamon to the pie filling for extra flavor. The ends were a little doughy on the inside, but not too bad. I also thought there was too much filling, so I think 1/2 of a can would be perfect. Overall, I would make this again with some slight changes.
OH MY GOSH! This was so easy and so delicious! Our German exchange student thought it was authentic and asked for seconds! My entire family of nine loved it! Thank you so much from one busy mom to another!
This was very easy and very good. I may not put in raisins next time, but thought everything else made the recipe delicious. I sprinkled with coarse sugar before baking and after putting on the egg was.
I made this for Thanksgiving using my own apple pie filling. I too sprinkled with sugar after brushing with egg. This has a beautiful finished presentation that surprises everyone that it is "homemade".
I've made this recipe many times and find it virtually foolproof as well as delicious. I generally use Gala or Fuji apples, sliced very thin, golden raisins, and slivered or sliced blanched almonds. Haven't yet tried "craisins" but I bet they would be good. I've tried using pears but they were a little bland and peaches were much too juicy. This strudel makes a great brunch side dish or a dessert treat with ice cream. And one more thing, be sure to watch it closely that last 10 minutes so it doesn't scorch.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Apple Strudel
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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