Ingredients

Instructions

  1. Thaw the puff pastry sheet at room temperature for 30 minutes.
  2. Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
  3. Set oven to 375 degrees.
  4. Lightly spray a baking sheet with cooking spray.
  5. In a small bowl whisk together egg and water; set aside.
  6. In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
  7. Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
  8. With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
  9. Starting at the short side roll up in jellyroll fashion.
  10. Place seam side down onto baking sheet, then tuck ends under to seal.
  11. Brush the roll with egg mixture.
  12. Cut several 2-inch slits about 2-inches apart on top.
  13. Bake for about 30-35 minutes or until golden.
  14. Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
  15. Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.