Apple Strudel


  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 2 large Granny Smith apples, peeled, cored and thinly sliced
  • 2 tablespoons raisins
  • ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • Confectioners’ sugar (optional)
  1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16-inch-by-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. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
  3. Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

Helper: Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Ingredient Note: For some nutty crunch, ¼ cup sliced almonds may be added with the apples and raisins.

Recipe Note: The strudel may be served with Vanilla Sauce: Stir ¾ cup milk, ½ cup light cream, ⅓ cup sugar, 4 egg yolks, beaten and ½ vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1¾ cups.

Southwestern Strudel



Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1 1/2 cups chopped cooked chicken
  • 1 cup shredded Colby Jack cheese (about 4 ounces)
  • 1 11-ounce can Mexican-style corn, drained
  • 1/2 cup fresh bread crumbs
  • 1 cup Pace® Picante Sauce
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 teaspoons chopped fresh parsley
  • 1 package (about 5 ounces) mixed salad greens
  • Sour cream

Procedure

  1. Heat the oven to 400°F.
  2. Beat the egg and water in a small bowl with a fork.
  3. Stir the chicken, cheese, corn, bread crumbs and picante sauce in a medium bowl.
  4. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16-inch-by-12-inch rectangle. With the short side facing you, spoon the chicken mixture onto the bottom half of the pastry to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Place the pastry seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture and sprinkle with the parsley. Cut 2-inch slits 2 inches apart in the pastry top.
  5. Bake for 30 minutes or until the pastry is golden brown. Slice and serve warm on the salad greens with the sour cream, if desired.

Serving Suggestion: Serve with home-style coleslaw. For dessert serve chilled key lime pie.

Blueberries Vol-au-Vent


  • 1½ cups frozen or fresh blueberries
  • ¾ cup plus ⅓ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1½ teaspoons grated lemon zest
  • 1 egg
  • 2 tablespoons all-purpose flour
  • ¾ cup milk
  • 1 teaspoon butter, softened
  • 1 teaspoon vanilla extract
  • 1 10-ounce package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • Sweetened whipped cream
  1. Stir the blueberries, ¾ cup sugar, cornstarch, water and lemon zest in a 1-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate until serving time.
  2. Beat the egg in a medium bowl.
  3. Stir ⅓ cup sugar and flour in a 1-quart saucepan. Add the milk and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Gradually stir half the milk mixture into the egg. Return the egg mixture to the saucepan. Cook and stir over medium heat for 1 minute. Remove the saucepan from the heat. Stir in the butter and vanilla extract. Place plastic wrap directly onto the surface of the pastry cream and refrigerate for 45 minutes.
  4. Spoon 1 tablespoon blueberry mixture into each pastry shell. Top with 1 tablespoon pastry cream. Repeat the layers. Top with the remaining blueberry mixture and pastry cream. Garnish with the whipped cream.

Parmesan Cheese Twists


  • ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg
  • 1 tablespoon water
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon dried oregano leaves, crushed
  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, parsley and oregano in a small bowl.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch-by-10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.
  3. Cut the pastry crosswise into 28 (½-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.
  4. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Tip: To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen pastries on a baking sheet at 400°F. for 15 minutes or until the pastries are golden brown.

Spinach-Cheese Swirls


  • ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg
  • 1 tablespoon water
  • ½ cup shredded Muenster cheese OR Monterey Jack cheese
  • ¼ cup grated Parmesan cheese
  • 1 green onion, chopped (about 2 tablespoons)
  • ⅛ teaspoon garlic powder
  • 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
  2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
  3. Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (½-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
  4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.

Farmer’s Breakfast Tart


  • ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • ¼ cup sour cream
  • ¼ cup finely shredded sharp Cheddar cheese
  • 1 cup shredded peeled russet potato
  • Ground black pepper
  • 4 pork sausage links (about 4 ounces), cooked and cut into ½-inch pieces
  • 4 eggs
  • 2 green onions, thinly sliced (about ¼ cup)
  1. Heat the oven to 400°F.
  2. Unfold the pastry sheet onto a baking sheet. Using a sharp knife, score a 1 ½-inch border around the edge of the pastry sheet. Prick the center of the pastry sheet thoroughly with a fork.
  3. Stir the sour cream, cheese and potato in a medium bowl. Spread the potato mixture on the pastry sheet to the border. Season with the black pepper.
  4. Bake for 15 minutes.
  5. Arrange the sausage on the pastry. Carefully crack 1 egg into each corner on the potato mixture.
  6. Bake for 10 minutes or until the eggs are softly set. Sprinkle with the onions and additional cheese, if desired.

Apple Pecan Pastries


  • ½  of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
  • 1 cup packed brown sugar
  • ½  cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ⅛  teaspoon ground nutmeg
  • 2 cups peeled, diced Granny Smith apples
  • 1 cup chopped pecans
  • 1 tablespoon cold butter, cut into pieces
  • Confectioners’ sugar
  1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle.  Heat the oven to 375°F. Lightly grease a baking sheet.
  2. Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.
  3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15-inch-by-10-inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Cut the pastry roll into 12 (1¼-inch) slices. Place the slices 2 inches apart on the baking sheet.
  4. Bake for 15 minutes or until the pastries are golden. Remove the pastries from the baking sheet and cool on a wire rack. Sprinkle with the confectioners’ sugar.

Tip: You can substitute chopped walnuts for the pecans if you like.