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Swiss-American Apple Strudel


Prep Time:

1 minutes

Cooking Time:

25 minutes


6 servings


  • 1 sheet pre-packaged, puff pastry, at room temperature, but
  • 1/3 cup chopped walnuts
  • 1 tablespoon dry tapioca
  • 2 or 3 Granny Smith apples, peeled and cut into small dice
  • 1/2 cup granulated sugar
  • 1 1/2 tsp freshly squeezed lemon juice
  • 1/4 cup dark raisins
  • 1/4 cup golden raisins
  • 1/2 tsp freshly ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp cinnamon


Preheat oven to 400 degrees F. Place pastry sheet on greased

baking sheet and open it to full size, one layer. Stretch the pastry out on all
sides a little bit. Combine the apples and remaining ingredients in a bowl and
mix together.  Carefully pour the apple
mixture on the puff pastry in the middle. 
Pull one side of the puff pastry over the top of the apple mixture; then
pull the other third of the pastry over the filling.  It may not completely meet at the top. Crimp
narrow ends of pastry together.  Roll
should look like a large sausage.  The
top of the puff pastry can remain open, if it will not completely close over
the top of the filling, and the open space will vent the filling  Bake in a 400 degree oven for 20 to 30
minutes, or until the pastry is golden brown. Serve warm. Slice into 6 large slices.
Top with powdered sugar or serve with whipped cream, if desired. Serves six.