Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.

Place the cranberries into a small bowl and pour hot water over them to cover. Let stand for 5 minutes. Drain. Mix the brown sugar, cornstarch and cinnamon in a medium bowl. Add the pears and cranberries and toss to coat.

Unroll the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle. With the long side facing you, spoon the pear mixture onto the lower third the pastry. Starting at the long side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on the baking sheet. Brush with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top.

Bake for 25 minutes or until the strudel is golden. Cool on the baking sheet on a wire rack for 15 minutes. Heat the caramel topping according to the package directions and serve with the strudel.

Prepare the strudel through Step 3 and refrigerate for up to 24 hours or freeze.