Easy, easy, easy to make – and fast, too!
Preheat your oven to 375°F. and line a baking sheet with parchment paper.
Small dice 4 apples, whatever you have around, but sweeter may be better. Mix with 1/2 cup sugar, 2 tablespoons cinnamon, and 1/2 to 1 teaspoon each, depending on your love of spices, of nutmeg, ginger, and powdered cloves.
Flour your work surface and unfold a thawed Pepperidge Farm Pastry Sheet. Roll the pastry sheet out to about a 14 x 11-inch rectangle. Spoon the apple mixture onto the pastry sheet, leaving as much as an inch around all the edges. Starting at the short side, lift/roll it up like a jelly roll. You may lose some filling in the process. (A dollop of that filling makes for a lovely Appletini base.) Pinch the ends to seal. Move the pastry seam-side down to the baking sheet. Brush the pastry with 1egg whisked with 1 tablespoon water. (I can never find a pastry brush when I need one, so I just smooth it on with a paper towel.) Cut several slits 1 to 2 inches apart on the top, to let air escape while baking and to serve as guides for slicing later.
Bake the pastry for 25 minutes or until it’s golden brown. Cool the pastry on the baking sheet, then move to your platter. You really should make this; apples are healthy, right?
With the logic that apples are healthy I ate the whole thing. I now feel super fit. Disclaimer: I did not eat the whole thing in one sitting.
11/10 Would definitely eat the whole thing in one sitting.
This results of this recipe look fancy, it is so simple to make, and I have heard it is delicious, although it was devoured before I could taste test it.
And no wonder it vanished the moment you turned your back. Looks and sounds scrumptious. I’ve never thought to make this but have you ever made pain au chocolat? It’s basically this, but quarter that pastry and instead fill with Nutella or better yet melt some dark chocolate in a bowl placed on a saucepan full of boiling water.
Mmmm (adding Nutella to shopping list.)
I have a horrible confession to make. When Nutella first became widely available around us it was really cheap, probably as a loss leader. I ate so much of it in the course of three or four months I can’t eat it anymore, and this was something like 20 years ago. I always have it around, though, because the Forager-in-Chief likes it and buys it, and when we have/had people stay over I would trot out a jar at breakfast and queasily watch people smear it on toast. No other chocolate affects me this way, probably because I never ate my own body weight in anything else as a grown adult who should have known better.
i use golden delicious for everything!
unless i use pink ladies…..
ima pass this one on to me daughter…she loves to bake
(if one day she’ll clean up after herself too that would be great…)
anyhoo looks delicious 🙂
hey, I use golden delicious everywhere I have to use apples too. they’re …delicious!
I need to make an apple dish for Mabon. I think this will do nicely!
Being the apple capital we have neighbors that can’t give away enough apples. My wife just made an apple crisp with ours but this looks like something I might enjoy more. She has this crazy vine apple plant that grows different types of apples on each branch, not even sure how that is possible but it is full right now.
I’m looking for a baby/starter golden delicious (or some identical variety) tree to plant. any recommended vendors?
I’ll ask the wife but pretty sure she got it at Sunnyside Nursery, not sure what kind of online sales they do but here you go…
https://www.sunnysidenursery.net/fruit-trees
Yakima and the surrounding areas grow the best apples around but I’m usually too focused on the hops when I go there so couldn’t tell you who actually sells the plants and not just the fruit.
yes, they don’t do shipping but they show the multicolor apple tree:
Combination Apple Tree
Just in time for my apple picking outing with my cousins in a few weeks. I have a good recipe where I make the dough from scratch but honestly why bother?
apple strudel is awesome. it’s pretty difficult to stop!