At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
Crisp flaky pastry encases a juicy apple and raisin filling for an easy anytime dessert.
Heat oven to 400°F. Combine apples, raisins, 3 tablespoons butter, brown sugar and 1 teaspoon cinnamon in 8-inch nonstick skillet. Cook over medium heat until apples are tender (5 to 6 minutes). Stir in pecans and salt. Let stand until cool (15 minutes).
Meanwhile, combine 2 teaspoons sugar and remaining 1/2 teaspoon cinnamon in small bowl; set aside.
Unfold pastry on lightly floured surface; roll to 12x18-inch rectangle. Cut into 6 (6-inch) squares. Turn squares so points are at top, bottom and sides.
Divide apple filling evenly over center of squares. For each strudel, brush top pastry corner with beaten egg. Fold side points of pastry over filling. Starting at bottom point, roll up to enclose filling. Seal top edge; place seam-side down onto large ungreased baking sheet. Brush with remaining 1 tablespoon melted butter; sprinkle with cinnamon-sugar mixture. Cut 2 diagonal slashes in top of each roll.
Bake for 18 to 22 minutes or until golden brown. Remove from baking sheet.
Dietary Fiber: g
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3013
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!