Remove puff pastry from the freezer 2-3 hours in advance and defrosting the refrigerator. Preheat oven to 400*. Core, peel and shred one apple. Core, peel and thinly slice the other two apples.
In a large bowl add shredded apples, sliced apples, raisins, brown sugar, lemon juice, cinnamon and nutmeg. Mix well and set aside.
Place a piece of parchment on a large cookie sheet. Carefully unfold defrosted puff pastry sheet and lay it out on the parchment paper lined cookie sheet. Using a lightly floured rolling pin, roll the puff pastry out until it is a little thinner, but make sure there are no holes in the pastry sheet.
Pile the apple mixture on one side of the sheet--you will need to watch the juice and mop it up if it becomes too much. Fold the pastry over the apple mixture and carefully fold over the edges of the pastry and seal using a little water on your fingertips. Whisk together milk and egg and carefully brush over top of strudel. Cut small vents in the top of the pie. Place in pre-heated oven.
Bake until the pie is golden brown--about 30-35 minutes. Enjoy with a scoop of ice cream!
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Keri Williams
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Hi! I'm Keri--thanks for visiting my site! I'm an avid cook with a passion for meal planning and resourcefulness in the kitchen. I hope you enjoy my menu ideas and recipes!
