I had planned to make apple strudel using frozen puff pastry, but the store was out of puff pastry. So, I bought a tube of refrigerated Grands big flaky biscuits and used those instead. Cheaper and even easier to use than the puff pastry!
Easy APPLE STRUDEL * Grands big flaky biscuits * sugar or sugar-free
1 can (8) Grands big flaky biscuits (NOT buttery or buttermilk)
1 can apple pie filling (can be sugar-free or no-sugar-added)
1 tsp. cinnamon………………………………………..1 tsp. vanilla extract
1 TB flour (plus extra for rolling out biscuits)............................parchment paper
1 TB whipping cream or milk (to brush on top)
Granulated or Sparkling sugar (or regular white Splenda), for sprinkling
***
Pre-heat oven to 350. ** Cut a piece of parchment paper the size of your baking sheet & set aside.
Combine the apple pie filling, cinnamon, 1 TB flour and vanilla extract in a bowl and gently mix well. Set aside.
Sprinkle some of the extra flour on the sheet of parchment paper (and roll your rolling pin in it to coat too). Dip both sides of each biscuit into the flour and put them in 2 rows (4 each) in the middle of the parchment paper. Roll the biscuits together (squishing openings & edges together with your fingers) into a 12x16" rectangle (it will be uneven on the long sides, from the round edges of the biscuits).
Place apple mixture down the center and fold about 1” of the dough (at the sides) up over the apples. Cut slits on the long sides where each biscuit comes together, and also in the center of each biscuit (almost to the apple filling in the center). Pull alternating slits from one side to the other up over the apple filling, making sure the ends overlap.
Brush the top with the cream and sprinkle Sparkling sugar over the top. Carefully put the whole sheet of parchment paper with the strudel on the baking sheet. Bake for about 15-20 minutes or until medium golden brown (don't underbake, or the biscuits will be doughy inside). Remove from oven and cool at least 5 minutes before slicing.
NOTE: I did this on my silicon mat, but it's nearly impossible to transfer it intact to the baking sheet. So, definitely do it on parchment paper so you don't have to try to transfer just the strudel to your baking sheet!