Prepare Strudel dough, using Pepperidge Farm Puff Pastry. Roll out to approximately 11"x13". (Allow 2 strudels as dessert for 4 to 6 persons, or as a main dish for 3 to 4 persons.

3 lbs. tart apples
Juice of 1 lemon
5 oz. raisins
5 tbsp. rum
3 oz. butter
1 c. thick sour cream
Sugar & cinnamon to taste

Soak raisins in the rum. Peel, core and quarter the apples. Using a vegetable slicer, cut them into thin slices; sprinkle with lemon juice to avoid discoloration. Brush the rolled out Strudel dough with the warm melted butter, dab the sour cream over the butter and distribute it evenly. Spread the apple slices over the dough in an even layer, stopping short about 1" from the edge of the dough. Sprinkle with the rum-soaked raisins, sugar and cinnamon. Fold in the edges of the dough and, with the help of the table cloth, roll up the Strudel loosely. Slide the Strudel into the well-buttered 9"x13" baking dish. Proceed in the same manner with the second Strudel. Preheat oven to 450 degrees.

1 c. milk
1 c. heavy cream
Confectioners' sugar

Bring milk and cream to a boil and pour over the Strudels in the pan. Bake on middle rack of oven for 45 to 60 minutes, in oven heated to 400 degrees. Cut into portions before serving and sprinkle with sifted sugar. Serve hot or cold.