Source: Campbell's Recipes

Apple & Mango Strudel
This Caribbean-inspired dessert is the next best thing to an island vacation.  Just close your eyes and try a'll see what we mean.
Serves: 6 servings
Prep Time: 25 minutes
Cook Time: 35 minutes


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 apple
1 medium Mango, peeled, pitted and thinly sliced
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
confectioners' sugar

Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.
Stir the sugar, cinnamon, mace, nutmeg and allspice in a large bowl.  Add the apples and mango and toss to coat.
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.
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 the confectioners' sugar.