Set pastry sheets on counter to thaw. Thaw according to package directions. My package directs 40 minutes.
Set raw cashews into water to soak for about 30 minutes. While cashews are soaking, you may make the apple cranberry mixture. (If you are using roasted cashews, you will need to soak for hours/overnight to soften.)
Drain all water from cashews. Add to a high speed blender along with cashew milk, lemon, arrowroot powder (or cornstarch), salt, and brown sugar.
Blend on high speed till smooth. About 5 minutes.
Apple Cranberry Mixture
While cashews are soaking, you can make your apple cranberry mixture.
Peel, core, and slice three apples. I like to use different varieties.
Put prepared apples into a sauté pan along with brown sugar, orange juice concentrate, cinnamon, arrowroot powder (or cornstarch), and salt.
Cook, stirring constantly to keep sugar from sticking, till apples have softened - about 5 minutes. Remove from heat and stir in dried cranberries and chopped pecans.
Putting It All Together
Working with one pastry sheet at a time, gently unfold pastry onto a floured surface and with a floured rolling pin, gently rolll into a rectangle - about 10x12. Make sure the "folds" are going across horizontally (the short way).
Pour 1/2 the cashew mixture down the center of the pastry sheet, being careful to leave 1 1/2 inches on the top and bottom of the rectangle.
Carefully spoon 1/2 apple cranberry mixture on top of the cashew cream.
Carefully fold one side of the pastry sheet over, covering the mixture and then the opposite side. Tuck under the edges on the top and bottom to fully close the "tube".
Carefully transfer to a parchment paper covered baking sheet. Cut diagonal slits about 1 inch apart across the top.
Repeat with other pastry sheet. When you place the second filled tube onto the pastry sheet, make sure you space a couple of inches apart.
Make a little sugar milk and brush on the top of each pastry tube.
Bake at 375° for 15 minutes. Remove from oven and sprinkle some cinnamon sugar on the tops of each.
Return to oven and continue baking for 15-20 minutes or until lightly browned and puffed. Let cool slightly before cutting.
To freeze unused portions, wrap tightly in foil. Allow to thaw naturally and then warm in a low oven (about 300°) for 15 minutes to reheat.
You must disclose this recipe contains nuts if you serve to others.