Campbell's Apple Strudel

Campbell's Apple Strudel

Campbell's Kitchen 0

"Your family will enjoy the homemade taste and old-fashioned goodness of this apple strudel made in half the time of the traditional version because you use Pepperidge Farm® Puff Pastry Sheets."

Ingredients 2 h 15 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings


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  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease a baking sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 16x12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.
  3. Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners' sugar, if desired.
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Reviews 22

  1. 28 Ratings


Exactly what I was looking for. I had some left over puff pastry to use up. I scaled the recipe down to 4. I didn't do the swiss roll thing though - I rolled the pastry out to a rectangle as best I could and put the filling down one half of the pastry and then folded the empty half of the pastry over the filling and rolled up the three sides to seal. I also brushed it with milk instead of the egg wash and sprinkled on some sugar before baking. Yummy.


Very easy and most of my family enjoyed it. Follwed the recipe with the exception of omitting the raisins and using parchment paper instead of greasing the pan. I will definately use a little more sugar next time, double the cinnamon and include the raisins or use dried cranberries. Also, my oven temperature is accurate but at 35 minutes, although a perfect golden brown exterior, the middle of the dough was just a little under-baked.


This was delicious. Very easy to make. I used Cortland apples and they were fine. I also substituted dried cranberries for the raisins. I did have trouble rolling out to the stated size, so I made it a bit smaller. I also used parchment paper to roll out on, this helped a lot to roll with the apple filling.