Cooking Directions

• Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, 1 tablespoon flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
• Sprinkle the remaining flour on the work surface.  Unfold the pastry sheet on the 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.  Place seam-side down onto a baking sheet (this will help keep it from unrolling during baking).  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut 4 deep 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.

Ingredients

• 1 egg
• 1 tablespoon water
• 2 tablespoons granulated sugar
• 3 tablespoons all-purpose flour
• 0.25 teaspoon ground cinnamon
• 2 large Granny Smith apple, peeled, cored and thinly sliced (keep Granny Smiths on hand- they are great for both baking and eating)
• 2 tablespoons raisins
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 tablespoon confectioners' sugar (optional)