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1
Thaw the puff pastry sheet at room temperature for 30 minutes.
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2
Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
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3
Set oven to 375 degrees.
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4
Lightly spray a baking sheet with cooking spray.
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5
In a small bowl whisk together egg and water; set aside.
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6
In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
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7
Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
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8
With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
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9
Starting at the short side roll up in jellyroll fashion.
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10
Place seam side down onto baking sheet, then tuck ends under to seal.
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11
Brush the roll with egg mixture.
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12
Cut several 2-inch slits about 2-inches apart on top.
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13
Bake for about 30-35 minutes or until golden.
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14
Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
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15
Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.
