Making strudel dough from scratch is a pain, but puff pastry is a terrific substitute that makes this dessert surprisingly easy to put together. The crust gets all flaky, and with the apples and cinnamon . . . oh man, it’s good.

　　

Ingredients

serves 12

　　6 Granny Smith apples

　　1 tablespoon lemon juice

　　1 cup raisins

　　1 cup sugar plus extra for dusting

　　1 teaspoon cinnamon

　　2 tablespoons cornstarch

　　2 sheets puff pastry, thawed

　　1 egg yolk

　　

Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil and lightly coat with oil or cooking spray.

　　

Step 2

Peel and core the apples and cut into 1/8-inch-thick slices. Place them in a large bowl and toss with the lemon juice. Add the raisins, 1 cup sugar, cinnamon, and cornstarch and toss until combined.

　　

Step 3

Lay the sheets of puff pastry on a flat surface and spread half of the apple mixture down the center of each sheet. Fold the sides over the filling and transfer the strudels to the baking sheet, seam side down. Lightly beat the egg yolk, brush over the dough, and sprinkle lightly with sugar. Cut 5 evenly spaced slits across the top of the dough and bake for 30 to 40 minutes, until golden brown. Cool slightly and cut each strudel into 6 slices.

　　College Cooking