4 tablespoons butter
2 Granny Smith apples peeled, cored, and cut into 1/4-inch thick wedges then crosswise into 1/4-inch pieces, tossed with the juice of the lemon ingredient above
1 fresh lemon, zest grated and reserved, and juice reserved
2 ripe peaches, peeled, pit removed and cut into 1/4-inch thick wedges then 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 (these are often sold in 17 or 18 ounce packages containing 2 9 or 10-inch square sheets of puff pastry)
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 and stir in apples. Saute for about 5 to 7 minutes until they begin to caramelize. Add lemon zest and juice, peaches, walnuts, and raisins and cinnamon and cook for about 5 more minutes. Stir in brown sugar and flour, remove from heat and gently fold in raspberries, and cool to room temperature.

Preheat oven to 350 degrees F.

While the fruit is cooking, roll puff pastry out on a floured surface. Spoon some of the fruit mixture onto the pastry and begin to roll up the pastry, brushing each fold of pastry with butter and sprinkling some of the sugar as you go. If you are using 2 sheets of puff pastry, you will be making 2 strudel rolls. Brush each roll with apricot jelly, place on a baking sheet and bake until golden brown, about 40 minutes. Let cool completely and serve. (This is best served on the day it is made.)