apfelstrudel.txt

350 g puff pastry
500 g apples, sour variety (e. g. Elstar)
55 g sugar and 1 tablespoon extra
100 g raisins
1 packet vanilla sugar
1/2 teaspoon cinnamon
35 g walnuts, roughly chopped
1/2 lemon (s), grated peel and juice
55 g breadcrumbs
35 g butter
1 egg (s), whisked

Soak the raisins in warm water. 

Peel the apples, halve them and remove the kernel casings, cut the flesh into leaves and mix with 55 g sugar, vanilla sugar, raisins, nuts, juice and peel of the lemon. 
Melt the butter, stir in the breadcrumbs, cinnamon and 1 tablespoon sugar and roast until the breadcrumbs are golden brown. Mix half of it with the apples. 

Preheat the oven to 200°. Sprinkle the remaining breadcrumbs on the middle third of the rolled out puff pastry. Spread the filling on top and roll in the strudel. 
Place the seam down on a plate and coat with egg. Cut the surface crosswise at regular intervals with a sharp knife. Bake the strudel in approx. 50 minutes until golden yellow.

If necessary, reduce the heat to 180° after 30 minutes.