Pepperidge Farm offers a recipe for apple strudel on PuffPastry.com. The recipe calls for egg, sugar, flour, cinnamon, Granny Smith apples and raisins. The strudel filling is rolled in puff pastry sheets and baked for about 35 minutes at 375 degrees Fahrenheit.
Preheat an oven to 375 degrees Fahrenheit. In a small bowl, beat an egg with 1 tablespoon of water. In a separate medium bowl, mix together 2 tablespoons of granulated sugar, 1 tablespoon of all-purpose flour and 1/4 teaspoon of cinnamon. Peel, core and thinly slice 2 Granny Smith apples and add to the sugar mixture with 2 tablespoons of raisins, tossing to coat.
Lay out 1/2 of a 17.3-ounce package of thawed puff pastry sheets on a lightly floured work surface. Unfold the pastry sheet and roll it into a 16 x 12-inch rectangle. Spoon the strudel filling on the bottom half of the pastry sheet leaving a 1-inch edge gap. Roll the strudel up and transfer to a baking sheet, setting it seam-side down. Tuck the ends under to seal the strudel, apply the egg and water mixture to the pastry surface and cut three vents into the top.
Set the strudel in the preheated oven and bake for 35 minutes until it appears golden brown. Transfer to a wire rack to cool for 20 minutes before cutting and serving.