Apple Strudel from Rhonda's Saucy Adventures

Posted by - Rhonda

Apple filling adapted from Paula Dean, Pastry Puff Directions from puffpastry.com

I have always been afraid to make strudel, so I am glad this months challenge got me out of my comfort  zone.  I LOVE this recipe and will definitely make it again.

Apple Strudel:
1 egg
1 tbsp  water
1/4 cup golden raisins
17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 Fuji apple
2 Granny Smith apples, peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1 Tablespoon flour
1/2 cup vanilla wafers
 1/4 cup chopped pecans
  Glaze:
2 cups confectioners' sugar
3 1/2 tablespoons milk
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Combine the raisins, apples, flour, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, and pecans, in a 3 qt pan. Cook on low for 15 minutes, stir occasionally. 1.Remove pastry puff from the box, unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place 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. 2.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, if desired. 3.Drizzle Caramel Ice cream sauce if desired. For the Glaze: Mix ingredients thoroughly. *Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.