Puff Pastry Apple Cherry Almond Strudel

Ingredients:

• 1 egg
• 1 Tbsp. water
• 2 Tbsp. sugar
• 1 Tbsp. all purpose flour plus flour for rolling
• 1/4 tsp. ground cinnamon
• 2 large Granny Smith apples, peeled, cored, and thinly sliced
• 2 Tbsp. dried cherries, finely chopped
• 1 sheet from a 17.3 oz package Pepperidge Farm Puff Pastry Sheets, thawed

Directions:

Heat the oven to 375 degrees F.

Beat the egg and water in a small bowl with a fork. Stir in sugar, flour and cinnamon in a medium bowl, add apples, cherries, and almonds and toss well to coat.

Unfold the pastry sheet on floured work surface. Roll the pastry sheet into a 16 x 12 inch rectangle.

With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge, roll up like a jelly roll and place seam side down onto a baking sheet. Tuck the ends under to seal, brush the pastry with the egg mixture, cut several slits in the top of the pastry and bake until the pastry is golden brown, about 35 minutes.

Let the pastry cool on the baking sheet on a wire rack for 20 minutes and serve.

By Deeli from Richland, WA