Appleberry-Peach Strudel-Style Pastry

Difficulty: Intermediate Serves: 10 to 12 people Nutrition Per Serving (1 of 12): Calories 368, Total Fat 18g, Saturated Fat 8g, Carbohydrates 48g, Dietary Fiber 5g, Sugar 19g, Protein 6g, Cholesterol 31mg, Sodium 239mg

Total Time: 1 hr 40 min Preparation: 30 min Resting Time: 20 min Cooking Time: 50 min

4 tablespoons butter
2 Granny Smith apples, peeled, cored, sliced into 1/4-inch wedges and then cut crosswise into 1/4-inch pieces, tossed with juice of the lemon listed below
1 fresh lemon, zested (reserve zest) and juiced
2 ripe peaches, peeled, pitted, sliced into 1/4-inch wedges and then cut crosswise into 1/4-inch pieces
3/4 cup finely chopped walnuts
1/3 cup white raisins
2 teaspoons ground cinnamon
1/2 cup brown sugar
1/2 cup all-purpose flour
1 pint raspberries
Pie crust:
2 sheets puff pastry dough (usually sold in 17 to 18-ounce packages containing two 9 or 10-inch square sheets)
8 tablespoons (1 stick or 1/2 cup) butter, melted
2 tablespoons sugar
2 tablespoons apricot jelly

In a large skillet, melt the butter over medium heat. Add the apples and saut for 5 to 7 minutes until they begin to caramelize. Stir in the reserved lemon zest and juice, then add the peaches, walnuts, raisins, and cinnamon; cook for another 5 minutes. Stir in the brown sugar and flour, remove the pan from the heat, gently fold in the raspberries, and let the filling cool to room temperature.
Preheat the oven to 350F (175C).
On a lightly floured surface, roll out the puff pastry. Spoon a portion of the cooled fruit mixture onto a pastry sheet and roll it up, brushing melted butter on each fold and sprinkling with sugar as you roll; repeat if using the second sheet to make a second roll. Brush the assembled rolls with apricot jelly, place on a baking sheet, and bake for about 40 minutes until golden brown. Let cool completely before slicing and serving. (Best enjoyed the same day.)