Apple strudel in puff pastry

Melt a little butter in a skillet, add brown sugar and let it bubble.

Halve and slice the apples into the skillet, add a sprinkle of cinnamon and cook about 10 minutes over medium heat until they slump.

Add a slurry of a little cornstarch and water to thicken the juices, and a pinch of salt.

Remove from the heat once some apples fall apart; add a splash of vanilla.

Transfer the filling to a shallow bowl and cool about 20 minutes so it does not make the pastry gummy.

Preheat the oven to 375 and line a baking sheet with parchment paper.

Make an egg wash with one egg beaten with a little milk, cream or water.

Keep the puff pastry cold until the last minute; roll it out about an inch bigger on all sides, not too thin, and brush off excess flour.

Spread the apple filling along the middle third and flatten it a little.

Brush egg wash on both side flaps, fold them over to overlap and seal the edges and ends.

Flip seam side down onto the sheet and cut little slits with a sharp knife.

Brush with egg wash, sprinkle with a little coarse or granulated sugar and bake at 375 for about 30 minutes.

Dust with confectioners sugar instead of a glaze.