I’m still on a dessert kick, and craving apples. Do you like apples? I like apples.
Pick apples. Wash apples. Cook apples. Make strudel. Sounds like a dance…a Fall Macarena if you will. Or, maybe we can go the Bubba Gump route with apple cider, apple pie, apple sauce, apple soup, apple salsa, apple stuffing…ok enough.
Next order of business is to head to the wine farm (retail aisle), open the free Hello Vino app, get a wine recommendation, and pluck a bottle off the shelf.
Alright, let’s do this…
Ingredients (credit: AllRecipes.com)
- 1 sheet Pepperidge Farm® Puff Pastry
- 1 egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 large Granny Smith apples - peeled, cored and thinly sliced
- 2 tablespoons raisins
- confectioners’ sugar (optional)
Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375 degrees F. Lightly grease a baking sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 16x12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.
Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners’ sugar, if desired.
Riesling - a sweet wine with peach & orange blossom
Champagne - a sweet, light version that is refreshing. The bubbles will taste nice.