Ingredients:
1 Eggland’s egg
1 tablespoon water
2 tablespoons Domino sugar
1 tablespoon Gold Medal flour
1/4 teaspoon McCormick ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons Sun Maid raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners’ sugar (optional)
Instructions:
Preheat the oven to 375 F.
Beat the egg and water in a small bowl with a fork. Combine the sugar, flour and cinnamon in a separate bowl. Add the apples and raisins and toss to coat.
Sprinkle some additional flour on your work surface. Unfold the pastry sheet on the work surface. Roll it into a 16 x 12″ 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. 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.
Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.
