Puff Pastry Apple Strudel

INGREDIENTS:

3 apples, peeled, cored and thinly sliced or cubed 

1 teaspoon lemon juice

3 tablespoons sugar

1 tablespoon all-purpose flour

3/4 teaspoon ground cinnamon

1/4 cup dried cranberries

1/4 cup chopped walnuts, plus more for the top

1 egg

1 sheet of puff pastry, thawed

Glaze:

1/2 cup confectioners' sugar

2 teaspoons heavy cream or milk

INSTRUCTIONS

1. Heat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Toss the apples with lemon juice then spirnkle the sugar, flour and cinnamon over them. Toss well. Add the cranberries and walnuts, toss again.
3. Beat the egg with a tablespoon of water in a small bowl.
4. Sprinkle flour on a work surface and unfold the pastry sheet. Flour a rolling pin and roll the puff pastry out to a 16 x 12 -inch rectangle.
5. With the short side facing you spoon the apples onto the bottom half and leave a 1-inch border around the edges.
6. Brush the border all the way around with egg.
7. Roll the puff pastry up and place seam side down on the baking sheet. Press the edges together well and tuck them under.
8. Brush the top with egg and cut slits in it for the steam to escape.
9. Bake about 35 minutes or until golden brown all over. Let cool.
10. In a small bowl whisk the confectioners sugar with the heavy cream until smooth. Drizzle over the strudel and sprinkle with a handful of chopped walnuts.
11. Cut into slices or slabs with a serrated knife. Store leftovers tightly covered up to 3 - 4 days.