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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 5-6 minutes or until apples are tender. Stir in pecans and salt. Let stand 15 minutes or until cool.
Combine 2 teaspoons sugar and remaining 1/2 teaspoon cinnamon in 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 18-22 minutes or until golden brown. Remove from baking sheet.
Dietary Fiber: g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3013
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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