Apple Streudel

• 3 large apples peeled, cored and cut into strips (granny smith are great, we used fuji)
• 1/4 cup golden raisins (optional)
• 3 Tbsp Vanilla rum or white wine (optional)
• 2 1/2 Tbsp butter
• 1/4 cup brown sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• pinch of Cooking with Greens Pink Himalayan Sea Salt
• 1 1/2 Tbsp cornstarch
• 2 Tbsp water
• 1 1/2 Tbsp fresh lemon juice
• 1 tsp vanilla
• 1 sheet of puff pastry
• parchment paper
• 1 egg
• flour
• 2 tbsp milk or water
• brown sugar
• white sugar
• cinnamon

Preheat oven to 400 degrees. Combine optional raisins and rum. Set aside.  In a small bowl, whisk together egg and milk. Set aside. Toss apple strips with salt, brown sugar, cinnamon, and nutmeg. In another bowl, whisk together cornstarch and water. set aside. Melt butter in a large sauce pan and add in the apple mixture.  Add in optional soaked raisins. Cook over medium high heat until apples slightly soften. Mix in cornstarch slurry and cook until sauce thickens. Remove from heat. Mix in lemon juice and vanilla and allow to slightly cool. Dust flour on a flat surface. Roll out puff pastry about 1/8" thick. Gently transfer rolled pastry into a parchment paper lined baking sheet. With the short end of the pan towards you, Place apple mixture in the middle of the parchment in a thin line. With a sharp knife, cut 1 to 2 inch strips outward on the puff pastry along the long edge of both sides of the pastry. Gently fold over cut pastry in alternate sides, creating a braid pattern. Brush with eggwash and  sprinkle mixture of white sugar, brown sugar and cinnamon atop braided pastry. place in oven. Bake approximately 20 minutes, or until pastry has browned. Allow to cool slightly and serve with ice cream and a drizzle of caramel.