Peel the apples, remove the cores and cut into eighths. Depending on the desired thickness of the apple pieces, cut the eighths in half again.
For the filling, mix apples, walnuts, cinnamon, sugar, raisins, vanilla bean pulp and the lemon juice. A dash of rum can also be added if desired.
Preheat the oven to 200 °C.
Melt the butter in a pan and toast the breadcrumbs in it.
In a small saucepan, melt some butter to coat the studel dough.
On a floured tea towel, lay two sheets of strudel next to each other so that they overlap in the middle by about 10 cm. Brush the strudel dough with a little melted butter and lay another 2 strudel sheets on top as before.
Now brush the strudel sheets with the breadcrumb mixture and spread the filling on top. The back third of the dough should remain free so that the filling does not spill out of the strudel.
Now, with the help of the tea towel, roll up the strudel and close it at the ends. Fold the sides of the strudel about 5 cm inward beforehand, so rolling is much easier and the strudel is already sealed on the sides.
Carefully place the apple strudel on a baking tray covered with baking paper and bake for about 30-40 minutes until golden brown.
Preparation Tip:
The apple strudel tastes best served warm with a scoop of vanilla ice cream.
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