In a large skillet, melt
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.)