This vegan apple strudel is made with a gooey cinnamon-apple filling nestled inside a flaky puff pastry braid. It's surprisingly easy to make and absolutely delicious!
Preheat the oven to 400°F.
In a large mixing bowl, stir together the apples, sugar, raisins, almonds, rum, lemon juice, flour, vanilla, cinnamon and salt.
Place the puff pastry sheet onto a lightly floured piece of parchment paper and use a lightly floured rolling pin to roll it to a 12 x 14 inch rectangle.
Use a knife to cut approximately 1-inch strips down either (long) side of the rectangle, cutting the strips about a third of the way into the width of the rectangle (you can see a photo of this within the post above).
Spoon the filling down the center of the rectangle, leaving about 1 to 2 inches at the top and bottom ends.
Starting at the bottom, fold the strips inward at a slight diagonal, over the filling, pinching opposite strips together.
Brush the pastry with milk, then sprinkle it lightly with sugar.
Carefully transfer the parchment paper to a baking sheet.
Bake the strudel until the pastry is golden brown and the filling is bubbly inside, about 35 to 40 minutes.
Place the baking sheet on a cooling rack and let the strudel cool for a few minutes.
Optionally, sprinkle the strudel with powdered sugar.
Slice the strudel with a serrated knife and serve warm.