Apple & Mango Strudel

Campbell's Apple & Mango Strudel Recipe

This Caribbean-inspired dessert is the next best thing to an island vacation.  Just close your eyes and try a bite...you'll see what we mean.

At a glance

Prep

25 min.

Total

2 hr.

Serves

6

Thaw: 40 min.

Bake: 35 min.

Cool: 20 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1 egg
1 tablespoon water
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3 cups thinly sliced Winesap  or Rome Beauty apples
1 medium mango, peeled, pitted and thinly sliced
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 tablespoons confectioners' sugar (optional)

How to Make It

  • 1

    Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.

  • 2

    Stir the sugar, cinnamon, mace, nutmeg and allspice in a large bowl.  Add the apples and mango and toss to coat.

  • 3

    Unfold the pastry sheet on a lightly floured surface.  Roll the pastry 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 edge.  Starting at the short side, roll up like a jelly roll.  Place the filled pastry seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.  Cut several slits in the top of the pastry.

  • 4

    Bake for 35 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with confectioners' sugar, if desired.

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