• Preheat the oven to 400 degrees.
• Line a baking tray with parchment paper and set it aside.

Make the Icing

• In a small mixing bowl, combine powdered sugar and 2% milk. Whisk until the icing forms. Cover and set it aside.

Prepare the Apple Filling

• Dice one honey crisp and one granny smith apple, skin on. Add the diced apples to a mixing bowl.
• Toss the diced apples with AP flour, making sure they are all well coated. Heat a sauce pot over medium high heat. Add the butter.
• Once melted, add the flour dusted apples, cane sugar, light brown sugar, cinnamon, nutmeg, vanilla, lemon juice and water. Stir well and simmer over medium low heat.
• Once the apples are softened, remove them from the heat and set them aside to cool.
• Next, dust your work surface with flour.
• Place one puff pastry sheet on the floured surface and unfold it. Cut the puff pastry along the fold lines so you have 3 long rectangles.
• Dust the top of the puff pastry with flour and roll it out using a rolling pin. You want all three sections to be long, wide and thin.
• Next, whisk the egg in a small bowl.

Assemble the Apple Strudel Logs

• Add the cooled apple filling to one of the puff pastry rectangles.
• Brush egg wash on the edge of the puff pastry leaving one side clear.
• Carefully lift the puff pastry over the apple filling and seal it closed. Use a fork to press the edges and ensure you have a tight seal. Repeat for the other two puff pastry rectangles.
• Carefully place the logs on the prepared baking tray.
• Brush the tops of all three logs with egg wash. Sprinkle with cane sugar and cut slits in the top to allow steam to release from the puff pastry as it bakes.
• Bake for 20 minutes or until the puff pastry is golden brown.
• Drizzle with icing and serve hot. Option to cut each baked log into thirds so you end up with 9 pieces in total.