Apple Strudel

Adapted from Pepperidge Farms

1 sheet of puff pastry sheet
1 egg
1 Tbsp water
2 Tbsp white sugar
1 Tbsp brown sugar
1-1/2 Tbsp flour
½ tsp cinnamon
3 large baking apples (like Granny Smith)
Raisins or nuts (optional)
Cream cheese frosting (optional)

Thaw pastry sheets 45 min, or until easy to handle. Mix sugar, flour and cinnamon, then add apples (and raisins or nuts, if using). Toss to coat.
Unfold pastry sheet onto a lightly floured surface, and roll to form a 16×12 in rectangle. With short side facing you, spoon apple mixture onto bottom half of the pastry to within one inch of the edges. Starting at the side closest to you, roll up like a jelly roll. Place seam-side down on a lined baking sheet. Tuck ends under to seal. Brush with egg wash. Cut several two-inch slits every two-inches apart on the top of strudel.
Bake 35 min, or until golden. Cool on baking sheet, on a wire rack 30 min. Dust with powdered sugar, icing, or cream cheese frosting, if desired. Slice and serve warm.