Cue Up The Episode!

1. Make sure you listen to Daniela's episode, Charcuterie Board: A Story of Rejection, Defection, and Redemption while you make her Apple Strudel.

Make The Recipe

1. Allow the puff pastry dough to defrost in the refrigerator according to package instructions.
2. Preheat oven to 350 degrees F (176 degrees C).
3. Submerge raisins in rum until plump and smooth. Drain the rum off.
4. Peel and shred apples using a stand grater or box grater. 
5. Lay a piece of parchment paper on a surface. Sprinkle the parchment paper with flour.
6. Unwrap and unroll one puff pastry and lay it flat on the parchment paper. Roll until the seams are gone and the pastry is fairly thin. My final dimensions were about 9″x15″ (~23cm x 38cm).
7. Sprinkle half the walnuts on top.
8. Cover with half the shredded apples. If you like a sweeter strudel, you can sprinkle white or brown sugar on the apples, just be aware this will create a little extra juice.
9. Sprinkle with half the plain bread crumbs (this will help to soak up the juices from the apples so they don’t leak as much). 
10. Sprinkle with cinnamon.
11. Sprinkle with half the raisins (you can soak them in rum; you can also use golden raisins for a sweeter taste).
12. Now roll up the dough with the filling inside. Squeeze in the sides of the roll so the filling doesn't fall out.
13. Place a piece of parchment paper on a baking sheet and put the roll on the prepared baking sheet (you can fit two to a sheet).
14. Repeat with the second pastry.
15. Mix egg with about 2 tsp of water until the mixture is thin, runny, and uniform. Brush onto the strudels.
16. In your preheated oven, bake the apple strudel for about 15 minutes, brush it with your egg wash again, and then put it back in for another 15-20 minutes, or until golden brown. You should have a very flaky crust on the strudel when it is finished.
17. Serve with sprinkled icing sugar. You can also serve it with vanilla ice cream.