CHEF DAVID SCHWAB / GAYLORD OPRYLAND RESORT
1/4 c bourbon or apple juice
1/2 c golden raisins
1/2 c dried cranberries
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 T lemon zest, finely chopped
1 t ground cinnamon, plus more for sprinkling
1/2 c brown sugar, packed
1/2 c crushed shortbread cookies
1/4 c chopped pecans
1 sheet puff pastry dough
2 T butter
dash of salt
extra flour for rolling out pastry
In a small bowl, pour the bourbon or apple juice over the raisins and cranberries and microwave on high for 45 seconds. Let sit for 15 minutes.
Combine the raisins, cranberries, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans in a large bowl, set aside.
Thaw puff pastry according to package directions. Place puff pastry on a floured work surface and roll slightly with a rolling pin. Place filling along the center of the puff pastry. Beat egg with a dash of salt, and brush the top and bottom edge of the dough with egg to help the dough seal when it is rolled. Starting with the bottom edge, fold the dough over the apple filling. Roll the strudel into a log.
Place on a non-stick cookie sheet lined with parchment paper and bake on 385 until golden brown, about 20 minutes.