dessert

Tasty Tuesday–Apple Strudel

Since Reformation Day is this week, here’s a nice German-ish dessert to add to your menu!

P1080544

  • 1 sheet puff pastry
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 large Granny Smith apples – peeled, cored and thinly sliced
  • 2 tablespoons raisins
  • powdered sugar (optional)

Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375. Lightly grease a baking sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 16×12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.
Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners’ sugar, if desired.

Dessert Recipe–S’Mores Pie

  • 1 prepared graham cracker crumb crust (I use the Keebler “2 extra servings crust”)
  • 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
  • 3 cups miniature marshmallows, divided
  • 1/3 cup milk
  • 2 cups heavy whipping cream

Heat chocolate chips, 1 1/2 cups marshmallows and milk in a medium, heavy-duty saucepan over low heat, stirring until marshmallows are melted (do not overheat). Pour into large bowl. Cool to room temperature.

Whip cream in small mixer bowl until stiff peaks form. Fold whipped cream and remaining marshmallows into chocolate mixture. Spoon into crust; swirl top. Garnish with additional whipped cream and chocolate shavings, if desired. Refrigerate over night for best taste.