I have vivid memories of my grandmother making apple streudel – and going through the various steps of filling preparation, dough preparation, assembly, and then the heavenly smells that filled the kitchen and then the entire house. Nothing in this world was better than that.
But this streudel comes pretty close. The filling is tender and bursting with goodness, and the simplicity of the crust makes up for its lack of lengthy preparation. It’s frozen puff pastry, after all. A quick, easy, and warmly satisfying treat.
Apple streudel (with nondairy adaptation by me, from Land O’Lakes)
2 medium apples, peeled, cored, diced
1/3 cup raisins
1/4 cup margarine, melted
1/4 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup chopped pecans
1/8 teaspoon salt
2 teaspoons sugar
1 sheet (from 17.3 ounce package) frozen nondairy puff pastry, thawed as directed on package
1 egg, beaten
Heat oven to 400 degrees F. Combine apples, raisins, 3 tablespoons margarine, brown sugar, and 1 teaspoon cinnamon in an 8″ nonstick skillet. Cook over medium heat until apples are tender (5 – 6 minutes). Stir in pecans and salt. Let stand until cool (15 minutes).
Meanwhile, combine 2 teaspoons sugar and remaining 1/2 teaspoon cinnamon in small bowl; set aside.
Unfold pastry on lightly floured surface; roll to 12 x 18″ rectangle. Cut into six 6″ squares. Turn squares so points are at top, bottom, and sides.
Divide apple filling evenly over center of squares. For each streudel, brush top pastry corner with beaten egg. Fold side points of pastry over filling. Starting at bottom point, roll up to enclose filling. Seal top edge; place seam-side down onto large ungreased baking sheet. Brush with remaining 1 tablespoon melted margarine; sprinkle with cinnamon-sugar mixture. Cut 2 diagonal slashes on top of each roll.
Bake for 18 – 22 minutes or until golden brown. Remove from baking sheet.