Preheat oven to 375ºF. Line a baking sheet with parchment.
In a large bowl, coat apple slices with lemon juice. In a small bowl mix in sugar, maple syrup, cinnamon, nutmeg and bread crumbs. Add to apples and gently stir to coat.
Sprinkle a bit of flour on a large cutting board. Spread one sheet of puff pastry and roll out to about 12” x 12” square.
Layer the apple mixture on one half of the puff pastry. Sprinkle with ½ cup of pecans. Gently fold the other half of the pastry over apples folding under edges all around to form a sealed rectangle. Cut 3-4 slits in the top of pastry to allow steam to escape during cooking.
Remove strudel from cutting board to the prepared baking pan. Brush the top with melted butter and sprinkle coarse sugar over top. Bake for 25 – 30 minutes until golden brown. Allow to cool.
When ready to serve, mix all ingredients of Maple Cream Glaze in a small bowl. Drizzle over top of strudel along with remaining ¼ cup of pecans. Slice into 2 large or 4 small sections, serve warm or cold.
