Apple Strudel

Defrost the puff pastry according to package directions. (It takes approximately 30 minutes to defrost one sheet)

Peel and core the apples. Cut them into thin slices, then cut each slice into thirds.

Combine the sugar, flour, cinnamon, nutmeg, allspice, and salt in a large bowl. Toss the apples with the orange juice, then add them to the dry mixture. Toss until the apples are well coated, then set aside.

Unfold the puff pastry and roll it onto a lightly floured surface to approximately 11 x 15 inches. Using a pairing knife, lightly score the pastry into three columns.

Spoon the apples into the middle column.

Cut even slits on each outer column – as many as you want. The more you have, the longer it's going to take you to wrap the strudel.

Start wrapping the center by pulling alternating slits of pastry from either side, pressing the ends into the pastry on the opposite side. Press gently on the ends to connect to the base of the dough, making sure not to leave gaping holes on the top. Fold the center section of the pastry over at the top and bottom.

Use a pastry brush to brush the top of the strudel with the melted butter, then sprinkle with sugar. 

Bake for 30 - 35 minutes until the top is golden and puffy. Allow the strudel to cool for 10 to 20 minutes before slicing.