Because of a couple of particularly hectic months, I haven't been able to enjoy cooking and baking as much as I would like. It's my form of 
relaxation and I love nothing more then planning a meal and cooking for friends. When I found this SUPER easy recipe for Apple Strudel, I just knew I had to share it with all my "foodies" here on ActiveRain. Even the most novice cook is sure to impress with this recipe.
Apple Strudel
1 box Pepperidge Farm Puff Pasty Sheets® (found in the freezer section)
2 cans 20/21 oz sliced apples (found in the baking section)
1/3 cup sugar
2 teaspoons cinnamon
1/2 cup raisins (if desired)
1 egg beaten
Defrost the puff pastry sheets as directed. Place both cans of the sliced apples into a strainer. Once you've determined the pastry sheets are defrosted, mix the sugar and cinnamon and add all but 2 tablespoons to the apples in the sieve. Add the raisins if using. Let sit while you beat the egg.
Lay the pastry sheets on a cookie sheet - I like to use a ectopat/silapat on the bottom - less clean up. The sheets fold out into thirds. Put 1/2 of the apple mixture in the middle of the sheets. Cut about 1 inch slices into the outside sections. Brush the cut pieces with the beaten egg. Pull up the cut pieces one by one and make a decorative braid. Brush again with the beaten egg, then sprinkle with the remaining cinnamon/sugar mix.
Bake for 25 minutes in a preheated 400 degree F oven until browned and puffed.
Let cool and serve warm with a scoop of vanilla ice cream or chill completely and serve cool.
Hey, it's time for Octoberfest - ENJOY.
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