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Apple Streudel

Delicious apple streudels are served with our Butter Rum Dessert Sauce & Dip.

Ingredients

  • 1 sheet Puff pastry, frozen
  • 2 large Cooking apples, peeled, thinly slices
  • 2 Tbsp. Raisins
  • 1 Tbsp. Sugar, mixed with 1/4 teaspoon ground cinnamon
  • 1 Egg, beaten with 1 teaspoon water
  • Robert Rothschild Farm Butter Rum Dessert Sauce & Dip
  • Directions
    1. Thaw pastry 20 minutes. Preheat oven to 350 degrees F.
    2. On a lightly floured surface, roll pastry to a 12 x 15 inch rectangle. Place on ungreased baking sheet; arrange apple slices down the center. Sprinkle with raisins and cinnamon-sugar. Brush edges of pastry with egg wash.
    3. Roll up pastry jelly-roll style, with seam side down. Turn ends under and brush with egg wash. Make diagonal slits across top at 2 inch intervals.
    4. Bake for 35 to 40 minutes. When removing from oven, immediately brush with Butter Rum Dessert Sauce & Dip.
    5. Serve individual slices with additional Butter Rum Dessert Sauce & Dip and whipped cream. Garnish with a mint leaf.

Products used in this recipe

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