Peel and remove the core from apples and then slice thinly.
Place the apple slices in a bowl of cold water, with the juice of half a lemon to prevent browning.
Add Clearjel thickener to the sugar and mix together.
Add the sugar, lemon juice, golden raisins, boiled apple cider and cinnamon to the apples.
Mix well and then set aside.
Gently roll the sheet of puff pastry out to smooth out the fold marks into a rectangular shape.
Brush an even layer of melted butter onto the pastry.
Spoon about 3 Tablespoons of sour cream down the center and spread it evenly, leaving at least a 2” border all the way around.
The apple mixture may become watery, as the apples release their juices. So, using a slotted spoon, add half of the apple mixture into the center of the pastry sheet, leaving at least a 2” border.
Lift up one side of the parchment paper to cover the center filling and then lift up the other side to cover the fruit entirely.
Pinch together the long seam and both ends, to seal the pastry. Then fold the ends over the top and press gently to seal.
Lift the parchment paper over a parchment lined baking sheet and gently roll the strudel onto the sheet, with the sealed side down.
Repeat the process with the second puff pastry sheet.
You can refrigerate the strudel at this point until you are ready to bake it.
Preheat the oven to 400F.
Brush the egg wash over each strudel and sprinkle with coarse sugar .
Using a sharp knife, make diagonal slices across the top 2-3” apart.
Bake between 35-40 minutes, or until golden brown.
Allow to cool on a baking rack for five minutes.
Sprinkle powdered sugar all over the top of the strudel.
Serve with fresh chilled whipped cream.
