Fruit Strudel

Preheat oven to 400 F.

On a smooth surface lightly dusted with flour, unfold puff pastry sheets and roll them out to a rectangle that measures 12-by-10 inches.

In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash. Set aside.

Using a sharp knife or a pizza cutter, cut each piece lengthwise down the middle. Place half of the pastry sheets on a parchment-lined baking sheet and spread half the pie filling down the middle of each piece (about 1 1/4 cups on each), leaving about 1-inch border along each edge.

With a fork, prick the exposed dough every few inches to keep dough from puffing up too much (this is called docking). Brush the egg wash along the exposed border of the fruit-covered pastry.

Dock the other pieces of pastry and place each on top of the fruit-covered pastry, pressing firmly along the edges to seal. Brush egg wash over each pastry.

Using a very sharp knife, cut diagonal slits in the top pastry every 2 inches or so over the filling. Place pastry in the oven and bake for 12 to 15 minutes, until just golden.

While pastry is baking, place the confectioners sugar in a small bowl. In a measuring cup, combine the milk and vanilla. Drizzle the milk mixture gradually into the sugar, whisking with a fork or a small whisk. Add just enough milk to make an icing that forms thick ribbons when you let it drip off the fork or whisk.

When the pastries are done, cool on the baking sheet for 5 to 10 minutes.