From the kitchen of Stephanie Knewasser. Just fill
puff pastry with pie filling for instant strudel.
1 box puff pastry (contains 2 sheets of pastry)
1 can pie filling, cherry or apple
Thaw pastry on counter for 40 minutes.
Grease 2 cookie sheets.
Unfold one pastry sheet on each cookie sheet.
Spoon 1/2 the filling down the center of each.
Cut edges into strips.
Alternately fold strips over filling.
Pinch edges shut to keep filling from spilling out.
Brush pastry with milk.
Sprinkle with sugar.
Bake @ 400 for 30 minutes.
Pastry will be golden.
Makes 2 Strudels.
Spread filling down
middle of pastry
Cut puff pastry into
Alternately fold strips
Pinch the ends closed
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