APPLE STRUDEL Name: BRANDI THOMAS Base: SHAW AFB Recipe: Ingredients: 1/2 of a 17.3-ounce package Pepperidge FarmŽ Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 2 large Granny Smith apples, peeled, cored and thinly sliced 2 tablespoons raisins Confectioners' sugar (optional) Directions: Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edge and roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Bake for 35 minutes or until the pastry is golden brown. Let cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners' sugar, if desired. Tip: Make sure to toss the apples and raisins in Step 2 until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they coo