Peel, core, and thinly slice the apples.
Measure 1 lb 4 oz apples and add to a large bowl.
In a small bowl combine the sugar, cinnamon, flour, lemon juice, bourbon, and vanilla extract. Stir well.
Pour over the apples and toss to coat. Set aside.
Roll out a puff pastry sheet on a large piece of parchment paper to roughly 11 x 15 inches.
Cut 1 inch wide, 4 inch long, horizontal strips down the right side of the pastry sheet. Make sure to not cut into the middle part of the puff pastry sheet as this is where the apples will be placed. Repeat on the left side.
Transfer the puff pastry sheet on a 11 x 14 cookie sheet with sides using the parchment paper.
Arrange the apples in a long line down the middle of the puff pastry.
Starting on the top left, fold the top right strip of pastry dough diagonally over the apples, careful to avoid stretching the dough.
Then fold the top left stripe diagonally over the other strip of dough, making an X. Work your way down the length of the strudel, tucking and arranging the dough to resemble a braid.
Place in the refrigerator for 15 minutes to cool.
Preheat the oven to 375 degrees.
Remove from the refrigerator and brush the top of the strudel with cream or an egg wash.
Bake at 375 degrees for 40 minutes
Let cool for 5 minutes then transfer to a serving platter (I use a large grill spatula to transfer but you can also use the parchment paper to assist).