Pumpkin Apple Strudel

I had made some Pumpkin Cranberry Bread on Thursday evening and had a cup of pumpkin leftover. I found this recipe in this book

The recipe called for pears, but I substituted apples. This was only my second time working with puff pastry. This makes two loaves. The first one was sad looking. It didn't get very "puffy" as one would expect puff pastry to be. The second one got maybe a centimeter puffier. The cook at school recommended not filling it as full. This does make a lot of filling. Next time, I would try making three to spread the filling thinner or cut the filling in half.

Pumpkin Apple Strudel
2 small apples or pears, peeled and diced (about 2 cups)
1 c. pumpkin
3/4 c. brown sugar
3/4 c. chopped walnuts (I used pecans)
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1 pkg. frozen puff pastry, thawed (2 sheets)
1 egg lightly beaten
1/4 c. sugar
3/4 tsp. cinnamon

Mix apples, pumpkin, brown sugar, pecans, cinnamon, cloves, and ginger in medium bowl. Spooh half of the apple filling down the center 1/3 of 1 pastry sheet. Make downward slanting cuts in outer edges of pastry about 3/4 inches apart, cutting from outside edges to within about 1 inch of apple mixture. Starting at top, fold side pastry strips alternately over filling, forming chevron design.

(I am desperately wishing for Christmas for my camera. This looks exactly like my pastry.) Seal top and bottom ends of strudel. Place on baking sheet. (You know, I just assembled mine on the baking sheet. I could picture me trying to get floppy dough from the counter to the baking sheet.) Repeat with remaining apple mixture and remaining pastry sheet. Brush both strudels with egg; stir together the 1/4 c. sugar and 3/4 tsp. cinnamon and sprinkle on top. Bake at 375 degrees for 25 - 30 minutes or until golden brown and puffy. Cool slightly on baking sheets.