Cranberry Apple Strudel

Instructions

1. Preheat oven to 400°F.

2. Thaw both sheets of frozen puff pastry at room temperature according to manufacturing instructions. Meanwhile, make the apple filling.

3. In a small bowl soak the cranberries in brandy or apple juice for at least 10 minutes.

4. In a large bowl, combine apples, sugar, cinnamon, nutmeg, and vanilla. Add drained cranberries and 1 tablespoon of the liquid from the soaking bowl. Allow apple mixture to sit for 15 minutes, and then add flour and combine.

5. Working one at a time, roll out the puff pastry onto a piece of parchment paper. If the dough is slightly wet, lightly dust the paper with flour, and then roll out the pastry. The pastry will be about 9.5-inch by 9.5-inch.

6. Lightly score the puff pastry in 3 vertical columns or use the folded seams as a guide. The middle column should be about 3.5-inches and the two outer columns 3-inches. Cut slits on both sides of the center column to 1-inch wide and 3-inches long, these will be the strands for the braid.

7. Place 2 cups of the apple mixture evenly in the middle column then drizzle 1-2 tablespoons of the syrupy liquid from the bowl over the apples.

8. Fold the top of the pastry down, about 1-inch of the middle column. Pull the dough strands from one side to another, alternating the dough strands. Make sure that the ends reach the edge of the filling.