Preheat oven to 350 degrees F (176 degrees C).

Peel and shred apples using a stand grater or box grater.

Allow the puff pastry dough to defrost in the refrigerator according to package instructions.

Lay a piece of parchment paper on a surface. Sprinkle the parchment paper with flour.

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).

Once the dough is rolled out, cover the dough with:

Broken up walnuts (not covered, just kind of sprinkled).

Cover with shredded apples. Don’t add the juices from the shredded apples.

Sprinkle with plain bread crumbs (this will help to soak up the juices from the apples so they don’t leak as much).

Sprinkle with cinnamon.

Sprinkle with raisins (you can soak them in rum; you can also use golden raisins for a sweeter taste).

Now roll up the dough with the filling inside. Squeeze in the sides of the roll so the filling doesn't fall out.

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).

Brush with an egg wash.

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.

Serve with sprinkled icing sugar. You can also serve it with vanilla ice cream.