Easy Apple Strudel

Peel, core, and dice the apples into small cubes. Aim for pieces about 1/4 inch.

In a large bowl, combine the diced apples, golden raisins, lemon juice, ground cinnamon, allspice, cardamom, mace, nutmeg, melted butter, granulated sugar, and dry bread crumbs. Toss gently to coat everything evenly.

Lay a clean kitchen towel on your counter and lightly flour it. Unfold the thawed puff pastry sheets onto the towel. Lightly flour the pastry.

Gently roll out each sheet of puff pastry with a rolling pin to about a 15x12 inch rectangle. You want it to be thin but not tear.

On each rectangle, sprinkle a 4-inch wide strip of dry bread crumbs, leaving a 2-inch border on all sides. This helps absorb excess moisture.

Spoon half of the apple mixture evenly over the bread crumb strip on each pastry rectangle. Drizzle the melted butter over the apples and sprinkle with granulated sugar.

Using the towel to help, fold the short side of the pastry over the filling, tucking it in. Then fold the other short side over, tucking it in as well. Continue rolling the strudel up tightly using the towel to guide it, ensuring the seam is on the bottom.

Carefully transfer each strudel, seam-side down, onto a baking sheet lined with parchment paper.

Whisk one egg in a small bowl. Brush the tops and sides of the strudels with the egg wash for a golden, shiny finish. Poke a few small slits on top with a knife to allow steam to escape.

Bake in a preheated oven at 400°F (200°C) for about 25 minutes, or until the pastry is puffed, golden brown, and crisp.

Let the strudels cool slightly on the baking sheet before transferring them to a wire rack. Once slightly cooled, dust generously with powdered sugar.

Slice the strudels into portions and serve warm. They are delicious on their own or with a cup of coffee or tea.