1/2 of a 17.3 oz package frozen puff pastry sheets
1 egg
1 Tbsp water
1 can (21 ounces) apple pie filling
2 Tbsp raisins
Confectioners’ sugar, for dusting

1. Thaw the pastry sheet at room temperature for about 40 minutes, until it is easy to handle. Preheat the over to 375 degrees. Lightly grease a baking sheet. Stir the egg and water in a small bowl.

2. Unfold the pastry on a lightly floured surface. Roll into a 16X12-inch rectangle. With the short side facing you, spoon the pie filling on the bottom half of the pastry to within 1 inch of the edges. Sprinkle with raisins. Starting at the short side, roll up like a jelly roll. Place seam-side down on the propared baking sheet. Tuck the ends under to seal. Brush with the egg mixture. Cut several 2-inch slits about 2 inches apart on top.

3. Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Dust with confectioners’ sugar. Slice and serve warm.

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Ingredients
1/2 cup butter, softened
1/4 cup confectioners’ sugar
1 cup sifted all-purpose flour
2 (21 ounce) cans apple pie filling
1 cup shredded Cheddar cheese
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring the butter or margarine and confectioners’ sugar together and then add 1 cup of flour. Mix them gently until the dough comes together. Pat evenly into a 12 inch pizza pan.
3. Bake it in a preheated oven for 15 minutes. Remove and spread with apple pie filling. yum!
4. In a medium sized bowl, mix the cheese, 3/4 cup flour, brown sugar, and cinnamon. Sprinkle the mix over apple filling and return pizza to oven for 25 to 30 minutes longer.

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• Easy Apple Pie Recipe

INGREDIENTS
2/3 cup milk, scalded
1/2 cup sugar
1 1/4 teaspoons salt
6 tablespoons butter, melted
2/3 cup water, lukewarm
2 tablespoons sugar
2 packages active dry yeast
3 eggs
6 cups flour

FILLING
9 apples, peeled and sliced
1 1/2 cups cream
1 1/2 cups sugar
butter
cinnamon

DIRECTIONS
Scald milk in a saucepan. Add butter. Dissolve yeast in lukewarm water; add sugar and set aside to proof, about 10 minutes. When milk and butter mixture is between 100 and 110 degrees F. (warm to the touch), stir in the yeast mixture.

Using a whisk, beat the eggs well and stir in to combine.

Gradually add in 3 cups of flour, beating until smooth with electric mixer. Stir in remaining flour, or enough to make a soft dough (about 3 cups). Place in a greased bowl, turning once to cover with oil. Cover and let rise until doubled in bulk, about 1-2 hours. Turn out onto lightly floured board and divide into three pieces.

Roll out each piece and stretch with hands to fit into a 11×11x3 inch pan. Press edges tightly against pan so that it doesn’t spring back. If dough is too elastic, place on counter, cover with a bowl so that it doesn’t dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will become more manageable.

Peel and core apples and slice thinly. Arrange the apples lengthwise in rows across the strudel dough. Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk. Remove wrap. Into each of the three pans, pour 1/2 cup cream.

Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon. Starting with the long end, roll up jell-roll style into a log. Form log into a horse-shoe or U-shape. Brush top with milk or cream and sprinkle with sugar.

Bake in a preheated 350 degrees F. oven until lightly golden, about 35 minutes. Puncture bubbles.

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INGREDIENTS
2 2/3 c. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. ginger
1 tsp. salt
1 c. dark brown sugar
1/3 c. dark molasses
1/3 c. butter
2 eggs, well beaten

DIRECTIONS
Cream butter until it is light and fluffy, and add brown sugar and molasses and continue creaming until mixture is fluffy. Add eggs. Combine flour, soda, baking powder, ginger and salt and sift into creamed mixture. This should be a soft dough and a few tablespoons of buttermilk may be added if dough is too stiff. Divide dough into 6 equal parts. Draw a 9 inch circle on a sheet of aluminum foil. Lightly flour foil and roll dough to fit circle. Bake on foil in oven at 350 degrees for 12 minutes. Cool layers and stack layers with Dried Apple Filling. Dust top layer with confectioners’ sugar. Makes 8-10 servings.

DRIED APPLE FILLING (for Stack Cake) :
1 lb. dried apples
1 c. dark brown sugar
1 c. granulated sugar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice

Add 2 cups of water to apples. Simmer in covered saucepan until apples are soft. Mash apples. While apples are still hot, blend in remaining ingredients. Spread filling between layers over the sides of cake.

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