Breads, strudels, and other desserts stuffed with fruits and nuts are common to the northeast region of Italy known as Friuli Venezia Giulia. For a simple variation, try this autumn-inspired apple strudel.

Apple with Walnuts and Dried Fruit Strudel Minis

Preheat oven to 375 degrees. In a small bowl, beat egg and water with a fork; set aside. 

In a large bowl, combine sugar, salt, flour, cinnamon, nutmeg and cloves.  Add apples, raisins, cranberries and walnuts, stirring until coated evenly with mixture. 

Sprinkle additional flour on work surface.  Unfold each pastry sheet on work surface. Roll each pastry sheet into a 9-by-18-inch rectangle. Using a sharp knife, cut each pastry into 3-by-3-inch squares. Divide apple mixture among 18 squares. Lay another pastry square over the top and pinch the edges closed. The pastry will be very full. Set unbaked pastries on a baking sheet. Brush tops of pastries with egg mixture. Cut several slits in the top of the pastry.

Bake for 25 minutes or until pastry is golden brown. Bake in batches, if needed, refrigerating unbaked pastries until ready to bake.  Dust cooled pastries with powdered sugar, if desired.