Ingredients
1 medium Granny Smith apple - peeled, cored and coarsely shredded
2 medium Granny Smith apples - peeled, cored and sliced
3/4 cup light brown sugar
3/4 cup golden raisins
2 tablespoons all purpose flour, plus more for dusting
2 sheets frozen puff pastry, thawed
1/2 teaspoon kosher salt
1 large egg
1 tablespoon whole milk

Directions Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper. Place shredded and chopped apples in a large bowl. Stir in brown sugar, golden raisins, flour, and salt; set aside.

Apples, brown sugar and raisins mixed together in a bowl. Working with one sheet at a time, place puff pastry on a lightly floured work surface. Roll lightly with a rolling pin into an approximately 10- x 12-inch rectangle. Arrange 1/2 of the apple filling (about 3 cups) down one side of pastry lengthwise.

Apple filling placed on the pastry. Fold pastry lengthwise over apple mixture; dampen edges of pastry with water, then press or crimp edges to seal. Repeat process with 2nd pastry sheet and remaining apple mixture.

Transfer to prepared baking sheet, leaving at least 2-inches between each pastry. Whisk egg and milk together in a small bowl; brush on top of each pastry. Cut 3 or 4 slits on top of each pastry to allow steam to escape.

Pastry folded and brushed with egg and milk. Bake in the preheated oven until golden brown, 30 to 35 minutes. Apple strudel baked until golden-brown.

Enjoy