This pastry is filled with fresh and dried fruit. Try for dessert or breakfast.
1. Preheat oven to 400°F.
2. Peel and core apples and cut into thin slices. Mix the apples with sugar, vanilla extract, cinnamon, cloves, lemon juice, rum and dried cranberries.
3. Melt butter in a pan and add the apple mixture. Warm everything slightly and then remove from heat and put in the refrigerator.
4. Unroll the refrigerated Puff Pastry Dough on the enclosed parchment paper and place on a baking sheet. Cut 2 inches off of the length and reserve the dough for decoration. Spread the apple filling in the middle of the pastry, brushing water onto the short edge, then bring edges together to form strudel. Press all of the edges firmly together to seal the apples inside. Place the strudel seam side down on the parchment paper and decorate the top with reserved dough by cutting the dough into 2 long strips and rolling into a snake like strip. Place the 2 strips on top of the strudel and cut 3 vent holes in the top of the pastry for steam to escape.
5. Coat with egg wash.
6. Bake for 25-30 minutes or until golden and puffed. To serve, sprinkle with confectioners' sugar.