Preheat oven to 375. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool apple mixture completely.
Unfold puff pastry on a large sheet of parchment paper; roll into a 16x12 inch rectangle. Place a short side of the rectangle facing you. Use a slotted spoon, arrange apples on bottom half of pastry to within 1 inch of edges. Drizzle apples with caramel topping. Roll up jelly roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.
In a small bowl, whisk eg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.
Originally Submitted
1/18/2014
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