Apple Nut Strudel

Peel, quarter and core the apples, cut them into 1 cm thick wedges and sprinkle with the juice of one lemon.

Coarsely chop the walnuts.

Heat butter in a saucepan. Add breadcrumbs and cinnamon and fry for 3 minutes.

Thaw the puff pastry sheets one against the other. Then roll out on a floured piece of baking paper, overlapping slightly, to 40 x 30 cm. Using a pastry wheel, cut 2 strips 30 x 1 cm small and set aside.

Mix apples with rum, walnuts, juice of one lemon and raisins. Mix egg yolks with 3 tablespoons of water well.

Spread 3/4 of the butter crumbs evenly on one long side of the puff pastry. Spread the apple mixture on top. Spread the remaining butter crumbs and sugar evenly over the apples.

Brush the edges with the beaten egg yolk.

Fold the uncovered part of the puff pastry over the filling and press the pastry firmly all around to prevent the filling from spilling out.

Place the strudel on a baking sheet, lay the two strips of pastry on top in a zigzag line. Brush with the remaining egg yolk and bake in the preheated oven on the 2nd rack from the bottom at 190 °C for 25 minutes.

Remove the apple strudel from the stove and dust with powdered sugar.

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